This vibrant Middle Eastern salad combines toasted pita bread with fresh vegetables and a zesty sumac dressing. A traditional Lebanese dish that's both refreshing and satisfying.
Prep Time: 20 minutes Serves: 4-6
Ingredients: 2 pitas, torn into bite-sized pieces 4 cups romaine lettuce, chopped 2 tomatoes, diced 2 Persian cucumbers, sliced 1 red onion, thinly sliced 1/2 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1 cup purslane (optional)
Dressing: 1/4 cup olive oil 3 tablespoons lemon juice 2 cloves garlic, minced 1 tablespoon sumac 1 teaspoon pomegranate molasses Salt and pepper to taste
Instructions:
- Toast pita pieces in a 350°F oven until golden and crispy (5-7 minutes).
- Combine all vegetables and herbs in a large bowl.
- Whisk dressing ingredients together in a separate bowl.
- Just before serving, add toasted pita and dressing to vegetables. Toss well.
- Sprinkle additional sumac on top for garnish.
Tips:
- Add pita just before serving to maintain crispiness
- Substitute pomegranate molasses with honey if needed
- For authentic flavor, don't skip the sumac
Storage: Undressed salad keeps for 24 hours refrigerated. Store pita separately.
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