Ingredients

Salad

3 Pita rounds, torn into small pieces
olive oil for frying
4 cups chopped romaine lettuce
2 large ripe tomatoes, chopped
1 English cucumber, quartered lengthwise, then diced ¾”
1 cup diced bell pepper, choice of color (s)
3 green onions, finely chopped
½ cup chopped fresh mint leaves
¼ cup chopped fresh Italian parsley
1 Tbsp sumaq

Dressing

¼ cup fresh lemon juice
2 tsp white wine vinegar
¼ cup extra virgin olive oil
Sea salt & freshly ground black pepper

Directions

Heat oil in a large skillet over medium-high heat.   Fry pita pieces in the hot oil in batches until lightly browned and crisp.  Don’t over-crowd the pan.  Remove to drain on paper towels (alternatively you may brush the pita with a little oil and bake until brown and crisp for a healthier version).  Set pita aside.

Place the romaine, tomatoes, cucumbers, bell pepper, green onions, mint, parsley  and sumaq into a large bowl.

In a small bowl, whisk the lemon juice, vinegar and olive oil together.  Season the dressing with salt & pepper.  Just before serving, toss the salad with the dressing and top with the crispy pita pieces.  Serve immediately as the bread can get a little soggy if it sits too long.
 

Recipe courtesy: Chef Roy Harland, Bentley's Market and Bistro

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