Refreshing Summer Salad with Toasted Pita
Ingredients
- 2 pita bread, cut into triangles
- 2 Persian cucumbers, chopped crosswise into 1/2' chunks
- 2 medium size tomatoes, chopped
- 2 green onions, chopped
- 1 large romaine lettuce, chopped
- 1/2 cup pitted olives
- 1 cup bell pepper, chopped (I used a combination of red, yellow and green peppers)
- 1/4 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup unsalted nuts (I used pistachios)
Dressing
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1/4 tsp paprika
- 1 tsp sumac (if not available, substitute with some lemon zest)
- 3 garlic cloves, finely grated
Preparation
In a bowl, combine the garlic, paprika, salt, pepper, sumac or lemon zest, and lemon juice.
Gently pour 1/3 cup of the extra virgin olive oil while whisking.
Set the dressing aside.
Heat a skillet with 2 tablespoons extra virgin olive oil, add pita triangles, season with salt and pepper, and toast for 5-7 minutes until browned and crisp, stirring frequently to avoid burning. Set aside.
In a large bowl, combine the lettuce, tomatoes, green onions, olives, peppers, parsley, and basil with the dressing. Toss until evenly coated.
Check for seasoning and adjust if needed.
Add the toasted pita and serve immediately.
Notes
This salad is inspired by fattoush and uses leftover pita for added crunch.
It features fresh herbs, lemon juice, and sumac for brightness and texture variety.
