Ingredients
2whole grain pitas,7 -inch diameter, torn into bite-sized pieces
2tbspextra-virgin olive oil
pinchfine sea salt
½cupfresh mint dressing*
10ozfresh romaine lettuce,(about 1 medium head of lettuce), chopped
1large chopped tomato,or 1 cup quartered cherry tomatoes
1cupcucumber,Persian or English, quartered and thinly sliced
1cupchopped red onion,(about 1 small onion)
½cupchopped radish,(about 3 medium)
½cuptorn fresh mint leaves
½cupcrumbled feta,optional
ground sumac,for sprinkling on top
Preparation
Preheat the oven to 400 degrees F.
On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated.
Sprinkle with salt and bake in the oven for 8 to 12 minutes until the pieces are very golden and crispy, tossing halfway. Set the baking sheet aside to cool.
To prepare the salad, make the salad dressing as directed and set it aside.
In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
Wait until ready to serve to drizzle up to ½ cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing.
Serve promptly, and sprinkle individual servings generously with sumac.
This salad is best consumed soon after making since the dressing will wilt the lettuce and soften the pita with time.
If having leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.
