Fattoush Salad - Ends + Stems with Chef Alison

Ingredients

• 2 Pitas (torn into bite-size pieces)
• 3 ⁄ 4 cup Extra Virgin Olive Oil (divided)
• 1 teaspoon Kosher Salt (divided)
• 1 ⁄ 4 teaspoon Black Pepper (freshly ground, divided)
• 2 teaspoons Ground Sumac (divided)
• 1 Lemon (zested and juiced)
• 1 Tablespoon Honey
• 2 cloves Garlic (minced)
• 1 ⁄ 2 teaspoon Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 1 ⁄ 2 teaspoon Dried Oregano
• 1 head Romaine Lettuce
• 1 ⁄ 2 head Green Cabbage
• 1 English Cucumber
• 1 pint Cherry Tomatoes
• 3 ribs Celery (especially the insides and with leaves attached)
• 1 15-ounce can Green Olives, Pitted (or black olives, not from a can)
• 1 15-ounce can Garbanzo Beans (drained)
• 6 ounces Feta Cheese