- 1 large pita bread, split horizontally
- 1 large romaine heart, cut crosswise into 1/2-inch ribbons
- 1 bunch scallions, white and tender green parts only, thinly sliced
- 3 kirby cucumbers or 1 European cucumber—peeled, halved lengthwise, seeded and thinly sliced
- 1 1/2 pints cherry or grape tomatoes, quartered
- 3 cups coarsely chopped flat-leaf parsley (from 3 bunches)
- 1 cup fresh mint leaves (from 1 bunch)
- 2 1/2 tablespoons ground sumac (see Note) or fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
How to make this recipe
- Preheat the oven to 300°. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cool completely, then break it into 1-inch pieces.
- Meanwhile, in a large bowl, combine the romaine ribbons with the sliced scallions, cucumbers, quartered tomatoes, chopped parsley, mint leaves and ground sumac. Drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again. Serve at once.
Sumac is a fruity, tangy spice that is ground from the dried berries of a wild Mediterranean bush. It is available at Middle Eastern markets.