Description
A refreshing salad with baked pita chips and vibrant vegetables.
Ingredients
Scale
- 1 Lebanese pita (Cut into 1 inch squares)
- 1–2 tbsp Olive oil
- to taste Kosher salt
- 3 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice (from 1 lemon)
- 1 tsp Lemon zest (from 1 lemon)
- 1 tsp Sumac
- 2 tsp Pomegranate molasses
- to taste Kosher salt and fresh cracked pepper (start with ½ tsp salt)
- 1 Heart of Romaine lettuce (Chopped)
- ½ Small radicchio head (Chopped)
- 3 Medium tomatoes (chopped into ¾ inch cubes)
- 3 Persian cucumbers (chopped into ¾ inch cubes)
- 4–6 Radishes (sliced into rounds of half moons)
- 3 Green onions (Chopped)
- ¼ cup Flat leaf parsley (finely chopped)
- 2 tbsp Fresh mint (finely chopped)
- 2 tbsp Fresh dill (finely chopped)
Instructions
- Bake Pita: Preheat your oven to 400F/200C. Place the pita squares on a parchment paper lined baking sheet. Drizzle with olive oil and a big pinch of salt, mix well, arrange in a single layer (don’t overlap), and bake for 7-10 minutes until golden brown. Keep an eye on them; they will burn quickly. You might need to shake the baking sheet or turn the chips over so they can toast evenly. Set aside to cool completely.
- Make Dressing: Combine all the dressing ingredients in a large bowl and whisk to emulsify.
- Mix: To the same bowl, add all the salad ingredients. Toss to combine.
- Serve: When ready to serve, add the toasted pita chips to the top of the salad. You can also transfer to a serving platter if you prefer.
Notes
- Use less or more radicchio depending on preference.
- The pita chips can be fried instead of baked if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Baking, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg