Ingredients:

  • 6 oz (170g) pita bread, cut into 1-inch squares
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 tsp (3g) fine sea salt
  • 1 large (300g) romaine lettuce, chopped
  • 3 medium (300g) firm tomatoes, diced
  • 2 medium (200g) persian cucumbers, diced
  • 4 medium (60g) radishes, thinly sliced
  • 4 stalks (40g) green onions, sliced
  • 1/2 cup (15g) fresh parsley, chopped
  • 1/4 cup (10g) fresh mint leaves, torn
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) freshly squeezed lemon juice
  • 2 tsp (6g) ground sumac
  • 1 clove (5g) garlic, minced into a paste
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat the oil in a skillet over medium-high heat. Add pita squares and fry for 2-3 minutes, tossing frequently until they are mahogany-colored and smell nutty.
  2. Drain the pita on paper towels and sprinkle immediately with salt.
  3. Combine the romaine, tomatoes, cucumbers, radishes, and green onions in a large bowl. Fold in the fresh parsley and mint.
  4. Combine olive oil, lemon juice, sumac, garlic paste, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is opaque and emulsified.
  5. Toss the vegetable mixture with the dressing and add the pita chips immediately before serving to maintain crispness.