A versatile and delicious salad. I sometimes use pita chips from a bag instead of making them and substitute with Za’atar when I run out of Sumac.

Yield: 4 to 5 servings

  • 1 6 inch pita bread or use pita chips
  • 2 cups cherry tomatoes washed and halved
  • 1 medium red onion peeled and sliced in thin rings
  • 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
  • 2 English cucumber, peeled and cut in half moons
  • 5 red radish if available or 1 large white radish, cleaned sliced in small pieces
  • 2 whole scallions bulb and 3 inches of green stalk, finely chopped
  • 1 head of romaine, butter, iceberg lettuce cleaned and coarsely chopped
  • ¼ cup finely chopped fresh mint
  • 1/4 cup finely chopped parsley
  • For the dressing
  • 3 teaspoons ground sumac spice mix
  • 2 teaspoons finely minced fresh garlic
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lime
  • 4-6 teaspoons pomegranate syrup or glaze to taste
  • 1teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  1. Whisk ingredients for dressing in a small bowl and adjust to taste. Let dressing rest 25 minutes.
  2. Meanwhile heat oven to 350 degrees. Slice Pita into 2 inch pieces and bake on cookie tray for about 5 minutes, or until very crisp.
  3. Combine all fresh leaves and vegetables in a salad bowl.
  4. Break pita into 1-inch pieces and toss with salad, just before you serve it. Taste, add seasonings if needed, and serve immediately.