Crisp greens, juicy tomatoes, cucumbers, fresh herbs, and crunchy pita chips tossed in tangy sumac dressing.
# What You'll Need:
→ 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 to 1½ tsp ground sumac
15 - 1 garlic clove, minced
16 - ½ tsp salt
17 - ¼ tsp freshly ground black pepper
# Directions:
01 - Preheat oven to 375°F. Cut pita bread into bite-sized pieces, coat with olive oil and sea salt. Spread on baking sheet and bake for 8 to 10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix together chopped greens, diced tomatoes, diced cucumber, sliced radishes, sliced red onion, chopped parsley, and chopped mint.
03 - Whisk extra-virgin olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and black pepper in a small bowl until emulsified.
04 - Add cooled pita chips to the salad, pour dressing over, and toss gently to combine. Adjust seasoning if necessary and serve immediately.
