Fresh mixed greens, tomatoes, cucumbers, herbs, and crunchy pita chips dressed in tangy sumac and lemon vinaigrette.
# 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 tablespoons olive oil
10 - ½ teaspoon sea salt
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 to 1½ teaspoons ground sumac
15 - 1 garlic clove, minced
16 - ½ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 375°F. Cut pita bread into bite-sized pieces and toss with olive oil and sea salt. Spread on a baking sheet and bake 8 to 10 minutes until golden and crisp. Allow to cool.
02 - In a large bowl, mix together chopped mixed greens, diced tomatoes, cucumber, radishes, red onion, parsley, and mint.
03 - Whisk olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and black pepper in a small bowl until emulsified.
04 - Add the cooled pita chips to the salad. Drizzle the dressing over and toss gently to combine.
05 - Adjust seasoning if desired and serve immediately to preserve crunch.
