Ingredients
1headnapa cabbagemedium-sized
1smallred onionthinly sliced
3tomatoesvine-ripe, diced into large cubes
1Persian cucumbersliced
3pita breadscut into wedges
4ozcow’s milk fetacrumbled
6radishessliced
2tspza’atar
1tbspsumac spice
¼cupmintfresh, chopped
¼cupparsleyfresh, chopped
⅛cupdillchopped
2lemons
2ozred wine vinegar
2tbspwhole grain mustard
1tsppink salt
½tspblack pepperground
3ozextra virgin olive oildivided
1tspsumac spice
2tspza’atar
Preparation
Preheat the grill and preheat the oven to 375 degrees F.
Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
Cut pita bread into small wedges and toss with 2 tablespoon olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7 to 10 minutes, or until crisp and toasted. Cool on a rack on the counter.
Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
Serve and enjoy!
