Ingredients
Pita chips:
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2 pita
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Extra virgin olive oil, for brushing
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1 teaspoon (5 milliliters) sumac
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Salt
Salad:
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1 head of romaine lettuce
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1 English cucumber
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1 beefsteak tomato
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5 green onions
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5 radishes
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1 cup (240 milliliters) parsley leaves
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1/2 cup (120 milliliters) mint leaves
Vinaigrette:
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1 teaspoon (5 milliliters) ground sumac
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1/4 teaspoon (1.25 milliliters) ground cinnamon
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1/4 teaspoon (1.25 milliliters) ground allspice
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1/3 cup (80 milliliters) extra virgin olive oil
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2 limes, juice
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Salt and pepper
Directions
Pita chips:
- Preheat oven to 350 F (175 C)
- Brush pita with olive oil, then sprinkle with sumac & salt
- Cut pita into half-inch squares
- Put pita chips on parchment-lined baking sheet. Bake for five minutes.
Salad:
- Chop lettuce, cucumber, tomato, green onions, radish, parsley, and mint, and combine in a large bowl.
Vinaigrette:
- Put sumac, cinnamon, allspice, olive oil, lime juice, salt, and pepper in a jar and shake.
To serve:
- Pour dressing over salad mix and toss, serve with pita chips on top.
