Description
A vibrant Mediterranean salad item identified by the presence of cut-up and fried or grilled pita bread for a delightful crunch – crunchier than the lineup of fresh vegetables that make up the dish.
Ingredients
Scale
For the salad
- 2 large pita breads
- 1 head Romaine lettuce, chopped about 1-inch squares
- 1 cup of Cherry tomatoes or grape tomatoes, halved
- 1 English cucumber or 2 Persian cucumbers, diced
- 3 spring onions, thinly sliced
- 1/2 cup green bell peppers
- 1/4 cup radish (French Breakfast or Sparkler type)
- 1 small carrot, sliced thinly
- 1/4 cup of fresh mint leaves, chopped
For the dressing
- 2 tablespoons of good-quality olive oil
- 2 to 3 tablespoons of fresh lemon juice
- 2 fresh garlic cloves, minced
- 1 teaspoon of salt, or to taste
- 1/2 teaspoon of black pepper, or to taste
- 2 teaspoon ground sumac
- 1 tablespoon of pomegranate molasses
Instructions
- Preheat your oven to 375°F (190°C). Cut the pita breads into small squares or triangles. Spread them out in a single layer on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake in the oven for about 10-12 minutes, or until they are crispy and golden brown. Set aside to cool on paper towels.
- In a large salad bowl, combine the chopped Romaine lettuce, halved tomatoes, diced cucumber, sliced carrots, radish, and sliced green onions.
- Add the fresh mint, distributing it evenly among the other vegetables.
- In a mixing bowl, whisk together virgin olive oil, fresh lemon juice, minced garlic cloves, salt, and black pepper. Add the pomegranate molasses to the dressing mixture and whisk again until well combined.
- Pour the dressing over the salad ingredients and toss to coat thoroughly, ensuring that every leaf and vegetable is lightly dressed.
- Just before serving, scatter the homemade pita chips and a good sprinkle of sumac over the salad and give it a final, gentle toss.
- Serve immediately for the pita chips to retain their crispness.