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
• METHOD

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.