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."I love that you sprinkle the sumac on the pita. I cannot get enough of the stuff. The only thing that I do differently is that I use 4 chopped green onions in place of the red onions. This is my favorite summer dish!" - AntarcticCat
Yield: 8 Ready in 45 minutes
favorite of 35 people 14 people want to try
|2 6-inchwhole-wheat pitas; split|
|3 tablespoonsextra-virgin olive oil; divided|
|1 1/4 ground sumac; divided|
|1/4 cupLemon juice|
|1/4 teaspoonBlack Pepper; freshly ground|
|1 largehead romaine lettuce; coarsely chopped|
|2 largetomatoes; diced|
|2 smallsalad cucumbers or 1 large cucumber; seeded and diced (peeled if desired)|
|1/2 cupred onion; thinly sliced|
|1/3 cupfresh mint; thinly sliced|
1. Preheat oven to 350F.
2. 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.
3. 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.
NUTRITION INFORMATION: Per serving: 136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 19 g carbohydrate; 4 g protein; 4 g fiber; 269 mg sodium; 387 mg potassium.
Nutrition bonus: Vitamin A (90% daily value), Vitamin C (46% dv), Folate (29% dv), Selenium (15% dv).
TIP: Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven