📖 Instructions

1. First, prep the fennel: Trim the fennel bulb, reserving the fronds for garnish. Thinly slice the bulb using a mandoline or a sharp knife. If you don't have a mandoline, be careful! I've cut myself so many times. Pro-tip: Steady the bulb on a damp paper towel so it doesn't move around as much.
2. Next, segment the oranges: Cut the peel and pith from the oranges. Hold each orange over a bowl to catch the juices, and carefully cut out the segments, freeing them from the membranes. Squeeze any remaining juice from the membranes into the bowl.
3. Toast the pita bread: Brush pita bread with olive oil and sprinkle with za'atar. Cut into small squares and bake in a preheated oven at 375°F (190°C) for 5-7 minutes, or until golden brown and crispy. Keep a close eye on them; they can burn quickly!
4. Prepare the olives: Pit the olives and roughly chop them. I prefer Kalamata olives for their rich flavor, but feel free to use your favorite.
5. Make the dressing: In the bowl with the orange juice, whisk together lemon juice, olive oil, sumac (if using), salt, and pepper. Taste and adjust seasonings as needed. Sometimes I add a tiny pinch of sugar if the oranges are particularly tart.
6. Assemble the salad: In a large bowl, combine the sliced fennel, orange segments, chopped olives, and toasted pita chips. I love using one of those wooden bowls. Makes everything look fancy, LOL!
7. Dress the salad: Pour the dressing over the salad and toss gently to coat. Be careful not to overdress; you want the ingredients to remain crisp.
8. Garnish and serve: Garnish with fennel fronds and serve immediately. This salad is best enjoyed fresh, but it can be stored in the refrigerator for a couple of hours. I don't reccomend any longer than that, as the pita bread will get soggy!