Ingredients:
- 1 bag pita bread
- ⅓ cup (80 ml) olive oil, plus more for brushing
- 3 teaspoons (15 ml) sumac, divided
- 1 lemon, juice
- 2 tablespoons (30 ml) pomegranate molasses
- Salt and pepper
- 1 head Romaine lettuce, chopped
- 1 cucumber, halved, seeded, and chopped
- 5 Roma tomatoes, chopped
- 5 green onions, chopped
- 5 radishes, quartered
- 1 cups (240 ml) chopped parsley leaves
- 3 Tbs (45 ml) chopped mint leaves
Method:
Preheat the oven to 425 F (220 C).
Brush the pita with olive oil, season with 1 teaspoon (5 ml) of the sumac and salt. Chop into bite-sized pieces.
Place the seasoned pita on a sheet pan and bake until golden and crisp, 5-10 minutes, checking often after the 5-minute mark.
Reserve the pita chips until needed.
In a small bowl, combine the olive oil, remaining sumac, lemon juice, and pomegranate molasses. Season with salt and pepper, whisk to combine, and reserve.
In a large bowl, combine the lettuce, cucumber, tomatoes, green onions, radish, parsley, and mint. Toss to combine.
Drizzle the dressing overtop of the salad and toss again. Add the pita chips and serve immediately.