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Servings: 4
Total Time: 25 minutes
Ingredients
Pita Croutons:
2 4-inch pita pocket bread
2 TBSP olive oil
1 tsp kosher salt
1/2 tsp ground sumac
Dressing:
2 TBSP olive oil
2 TBSP lemon juice
1 TBSP ground sumac
2 cloves garlic, minced
1/4 tsp black pepper
1/2 tsp kosher salt
Salad:
4 cups chopped romaine lettuce
1 cup quartered grape tomatoes
2 cups quartered and sliced cucumbers
1/2 cup sliced red onion
1/2 cup yellow pepper
1/2 cup chopped flat leaf parsley
1/4 cup chopped mint leaves
ground sumac for sprinkling
Directions
1. Preheat the oven to 400 degrees F. Peel the pitas apart and brush with oil and sprinkle with with salt and sumac on both sides. Cut the bread into bite size pieces (about 1 inch x 2 inch). Lay the pita in a single layer on a wire rack over a baking sheet and bake until crisp, about 8-12 minutes. Allow to cool.
2. In a bowl combine and whisk together the dressing ingredients: olive oil, lemon juice, sumac, garlic, black pepper, and kosher salt then set aside.
3. In a large bowl toss the lettuce, grape tomatoes, cucumbers, red onion, pepper, parsley, mint, half the pita crouton, and half the dressing together with tongs until well coated.
4. Place the dressed salad in a serving bowl and sprinkle with sumac. Serve with the remaining crouton and dressing on the side.
2. In a bowl combine and whisk together the dressing ingredients: olive oil, lemon juice, sumac, garlic, black pepper, and kosher salt then set aside.
3. In a large bowl toss the lettuce, grape tomatoes, cucumbers, red onion, pepper, parsley, mint, half the pita crouton, and half the dressing together with tongs until well coated.
4. Place the dressed salad in a serving bowl and sprinkle with sumac. Serve with the remaining crouton and dressing on the side.
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