Ingredients:
- large pieces stale Lebanese pita bread
- tablespoons Extra Virgin Olive Oil (for bread)
- Pinch of Salt (for bread)
- large English Cucumber, roughly chopped
- large ripe Tomatoes, cut into wedges or chunks
- /2 Red Onion, thinly sliced
- Green Bell Pepper, chopped
- cup Radishes, thinly sliced
- /2 cup Fresh Parsley, coarsely chopped
- /4 cup Fresh Mint leaves, coarsely chopped
- /4 cup Purslane (optional)
- /3 cup Extra Virgin Olive Oil (for dressing)
- /4 cup Fresh Lemon Juice
- cloves Garlic, minced very finely
- 1/2 teaspoons Sumac
- teaspoon Dried Mint
- /2 teaspoon Kosher Salt (for dressing)
- /4 teaspoon Black Pepper, freshly ground
Instructions:
- Preheat oven to 375°F (190°C). Tear the pita bread into rough, rustic 1-inch pieces. Toss immediately with 2 tbsp olive oil and salt on the baking sheet.
- Bake for 10–12 minutes, flipping halfway through, until golden brown and crisp. Remove and set aside to cool completely.
- In the large mixing bowl, combine the cucumber, tomatoes, onion, bell pepper, and radishes.
- Add the fresh parsley, mint, and optional purslane to the vegetables. Give a gentle toss.
- In a small bowl, vigorously whisk together the 1/3 cup olive oil, lemon juice, minced garlic, sumac, dried mint, salt, and pepper until emulsified.
- Just before serving, drizzle about three-quarters of the dressing over the vegetables and herbs. Toss gently to coat everything evenly.
- Gently fold in the cooled, crispy pita croutons. Add more dressing if the salad seems dry, but avoid over-dressing.
- Serve immediately, garnishing with an extra sprinkle of sumac if desired.