A vibrant blend of mixed greens, fresh vegetables, and crunchy pita chips dressed with zesty sumac dressing.
# What You'll Need:
→ Salad
01 - 4 cups mixed greens (romaine, arugula, or spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 bell pepper (red or yellow), diced
05 - 4 radishes, thinly sliced
06 - 3 green onions, sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped
→ Pita Chips
09 - 2 pita breads, cut into bite-sized pieces
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon sea salt
12 - 1/2 teaspoon ground sumac
→ Sumac Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon ground sumac
17 - 1 garlic clove, minced
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Preheat oven to 375°F (190°C).
02 - Toss pita bread pieces with olive oil, sea salt, and sumac. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crispy. Allow to cool.
03 - Whisk together extra-virgin olive oil, lemon juice, red wine vinegar, ground sumac, minced garlic, sea salt, and black pepper in a small bowl.
04 - In a large bowl, combine mixed greens, cherry tomatoes, diced cucumber, bell pepper, radishes, green onions, parsley, and mint.
05 - Drizzle the prepared sumac dressing over the salad and toss gently to coat all ingredients evenly.
06 - Sprinkle the cooled pita chips on top of the salad just before serving to maintain their crispness.
