Ingredients
- 1 large pita bread cut into small pieces
- 2 tablespoons olive oil
- 1 head of Romaine lettuce chopped
- 1 large cucumber diced
- 3 medium tomatoes diced
- 5 radishes thinly sliced
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint leaves chopped
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 tablespoon pomegranate molasses
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Spread the pita pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Bake for 10-12 minutes until crispy and golden. Set aside to cool.
- In a large salad bowl, combine the chopped lettuce, cucumber, tomatoes, radishes, parsley, and mint.
- For the dressing, whisk together lemon juice, sumac, pomegranate molasses, remaining olive oil, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the salad and toss to coat evenly. Just before serving, sprinkle the crispy pita chips over the salad and toss lightly.
