Salad
- 1 large head romaine lettuce
- 1 package cherry tomatoes
- 2 small cucumbers
- 3-5 radishes
- 1 green pepper
- 1 small red onion
- 2 T. fresh mint
- ¼ c. fresh parsley
- Pita chips (homemade or store bought)
- 1 pomegranate, seeded (optional)
Chop/slice vegetables in fairly similar sizes so that every bite of the salad is complete with each texture and flavor. Finely chop the herbs and toss everything together in a large bowl except for pita chips and pomegranate.
Dressing
- ¼ c. freshly squeezed lemon juice
- 1 garlic clove, minced extremely finely
- 1 t. ground sumac
- ½ t. salt
- ¼ t. freshly ground black pepper
- 3 T. extra-virgin olive oil, cold pressed
Combine the lemon juice, garlic, sumac, salt, and pepper in a mini food processor (or jar with tight lid). Process/shake until smooth. Add olive oil and mix until emulsified. Dressing can be made in advance and will hold well in the fridge for several days. Give it a good shake before adding to the salad.
Pita chips
- 1 package pita bread (stale or fresh)
- Extra virgin olive oil
- Salt
Heat oven to 325°F. Roughly chop 2-4 pita breads into similar size pieces, about 1-2”. Toss in a large bowl with a generous drizzle of olive oil and a dash of salt. Spread a single layer on a large baking sheet or two, and bake for up to 20 minutes, turning once. Store in an airtight container at room temp.
Just before serving, dress the salad and toss lightly with half of the pita chips to coat evenly. Finish with more crushed pita chips on top (or a dish on the side) and a dusting of sumac, fresh mint, and pomegranate seeds.