Fresh mixed greens with juicy tomatoes, cucumbers, herbs, crunchy pita chips and tangy sumac dressing.
# Components:
→ 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 pita bread pieces
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 the oven to 375°F. Cut pita bread into bite-sized squares or triangles. Toss with 2 tablespoons olive oil and ½ teaspoon sea salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Remove and let cool.
02 - In a large bowl, combine chopped mixed greens, diced tomatoes, cucumber, sliced radishes, red onion, parsley, and mint.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, salt, and black pepper until smooth and emulsified.
04 - Just before serving, add the cooled pita chips to the salad mixture. Pour the dressing over and toss gently to combine evenly.
05 - Taste the salad and adjust seasoning if necessary. Serve immediately to maintain crunchiness.
