Ingredients:
- rounds (6-inch) Pita Bread, torn into 1-inch pieces
- Tablespoons Olive Oil (for toasting)
- large head Romaine Lettuce, roughly chopped
- large Cucumber, diced small
- medium Ripe Tomatoes, diced
- /2 bunch Radishes, thinly sliced
- /2 medium Green Bell Pepper, diced small
- stalks Scallions, thinly sliced
- /2 cup packed Fresh Parsley, finely chopped
- /4 cup packed Fresh Mint Leaves, finely chopped
- /4 cup Extra Virgin Olive Oil (for dressing)
- Tablespoons Fresh Lemon Juice
- teaspoons Sumac
- small clove Garlic, minced
- /2 teaspoon Salt (or to taste)
- /4 teaspoon Black Pepper (or to taste)
Instructions:
- Preheat oven to 350°F (175°C). Toss the torn pita pieces gently with 2 Tbsp of olive oil on a baking sheet.
- Bake for 5-7 minutes, flipping halfway, until lightly golden brown and crisp. Set aside to cool completely before assembly.
- In a small bowl, combine the 1/4 cup olive oil, lemon juice, sumac, minced garlic, salt, and pepper. Whisk vigorously until well-combined.
- In a large mixing bowl, combine the chopped romaine, cucumber, tomatoes, radishes, bell pepper, scallions, parsley, and mint.
- Drizzle about three-quarters of the dressing over the vegetables and toss gently to coat everything lightly.
- Just before serving, gently fold in the cooled, toasted pita bread pieces. Transfer to a serving dish and serve immediately.