Ingredients
2 whole pita breads 1 tablespoon extra virgin olive oil1/4 teaspoon salt2 bunches romaine, chopped2 medium cucumbers, halved and sliced2 medium tomatoes, chopped1 medium green pepper, cut into 1-inch pieces1/2 cup chopped fresh parsley1/4 cup chopped fresh mint5 radishes, slicedDRESSING:1/4 cup extra virgin olive oil1 medium lemon, juiced (2-3 tablespoons)1/2 teaspoon salt1/2 teaspoon ground sumac1/4 teaspoon pepper
Preparation
Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt, sumac and pepper. Drizzle over salad; toss to coat.
