Fresh greens, tomatoes, cucumbers and crunchy pita, dressed with lemon and sumac.
# Components:
→ Salad
01 - 2 cups mixed greens (romaine, arugula, or purslane), chopped
02 - 2 medium tomatoes, diced
03 - 1 large cucumber, diced
04 - 4 radishes, thinly sliced
05 - 1 small red onion, thinly sliced
06 - ½ cup fresh parsley, chopped
07 - ¼ cup fresh mint leaves, chopped
→ Pita Chips
08 - 2 pieces pita bread
09 - 2 tbsp olive oil
10 - ½ tsp sea salt
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp red wine vinegar
14 - 1–1½ tsp ground sumac
15 - 1 garlic clove, minced
16 - ½ tsp salt
17 - ¼ tsp freshly ground black pepper
# Method steps:
01 - Preheat oven to 375°F (190°C). Cut pita bread into bite-sized triangles. Toss with 2 tbsp olive oil and ½ tsp sea salt. Spread on baking sheet and bake 8–10 minutes until crisp and golden. Allow to cool.
02 - In a large bowl, mix chopped greens, tomatoes, cucumber, radishes, red onion, parsley, and mint.
03 - Whisk together olive oil, lemon juice, red wine vinegar, sumac, minced garlic, salt, and black pepper until emulsified.
04 - Add cooled pita chips to salad mixture. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning as needed. Serve immediately for optimum crispness.
