Cannellini beans give this rustic summery bread salad, or fattoush, a measure of substance. Cut the pita small and uniform so the pieces crisp up evenly in the oven. You can prepare each of the components of the salad – the pita, dressing, and vegetables – up to 1 day ahead and then toss and serve.
Heat the oven to 425°F. Toss the pita with 2 Tbs. of the oil and 1 tsp. of salt. Transfer to a large rimmed baking sheet and bake, tossing every 5 minutes, until the pita crisps and browns in places, about 12 minutes. Remove from the oven and let cool to room temperature.
Make the mint dressing: Add the oil, olives, shallot, mint, vinegar, and ½ tsp. each salt and pepper to a sealable jar or container and shake well.
To assemble the salad, set the pita chips, beans, grape tomatoes, radishes, and parsley in a large serving bowl. Give the dressing another shake, add to the salad, and toss well.
Serving Size 8 Servings