Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
Time: 40 minutes (25 minutes prep)Ingredients
2 6-inch whole-wheat pitas , split
3 tablespoons extra-virgin olive oil , divided
1 1/4 teaspoons ground sumac (see note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce , coarsely chopped
2 large tomatoes , diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint
Preheat oven to 350°F.
Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
toss to coat. Let stand for 15 minutes before serving.
Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
- Serving Size
- about 1 1/2 cups
- 15 g
- 6 g
- Saturated Fat
- 1 g
- 3 g
- 0 mg
- Dietary Fiber
- 3 g
- 322 mg
- 238 mg
- 8 servings
- about 1 1/2 cups each
- 1 starch
- 1 vegetable
- 1 fat
- Vitamin A
- 90% daily value
- Vitamin C
- 46% dv
- 29% dv
- 15% dv