Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
- 2 whole-wheat pitas (6 inches), split
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/4 teaspoons ground sumac, divided
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large head romaine lettuce, coarsely chopped
- 2 large tomatoes, diced
- 2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced fresh mint
Preheat oven to 350 degrees F.
Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
toss to coat. Let stand for 15 minutes before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
136 calories; 6g total fat; 1g total saturated fat; 0mg cholesterol; 269mg sodium; 19g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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