Ingredients
- Dressing:
- 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons or more fresh lemon juice
- 2 small garlic cloves minced
- 2 teaspoons or more white wine vinegar
- ½ teaspoon dried mint
- ¾ cup extra-virgin olive oil
- salt
- Salad:
- 2 pita breads halved, toasted until golden brown, broken into bite-size pieces
- ¼ cup extra-virgin olive oil
- Kosher salt
- 3 medium ripe tomatoes chopped
- 1 cucumber quartered lengthwise, thinly sliced crosswise
- 2 purple onions thinly sliced
- 2 Baby romaine lettuces or 1 small head romaine lettuce, trimmed
- 2 cups loosely packed flat-leaf parsley leaves
- 1 cup fresh mint leaves
- Ground sumac optional
Instructions
- For dressing:
- Combine sumac with soaking liquid, 3 tablespoons lemon juice, garlic, salt, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended.
- For salad:
- Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
- Mix tomatoes, cucumber, onions, salad, herbs in a large bowl. Add ¾ of dressing; toss to coat, add more dressing if needed. Season with salt. Add pita; toss once. Sprinkle sumac.
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