Ingredients :
- For the salad dressing:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tablespoon pomegranate molasses
- 1 tablespoon ground sumac
- Salt
- For the pita bread:
- 2 pita breads sliced in half lengthwise and cut into squares
- 1/2 cup olive oil divided
- 1/4 teaspoon ground sumac
- Salt
- For the salad:
- 1 head romaine lettuce chopped
- 2 large tomatoes cored, quartered and cut into 1/4-inch pieces
- 1 seedless cucumber halved and sliced into 1/4-inch pieces
- 1 small red onion thinly sliced
- 3 radishes trimmed, halved, and thinly sliced
- 1/4 cup minced fresh chives from 1 bunch
- 1/4 cup minced fresh mint leaves from 1 bunch
- 1/4 cup minced fresh parsley from 1 bunch
- ground sumac for garnish
Directions :
- To make the salad dressing:
- In a small bowl, whisk together lemon juice, olive oil, garlic, pomegranate molasses, sumac, and salt to taste (I like ½ teaspoon salt). Let sit at room temperature to let flavors blend while preparing the rest of the salad.
- To make the pita bread:
- In a medium skillet over medium-high heat, heat ¼ olive oil until almost smoking. Add half the pita chips and fry until browned and crispy, stirring and tossing frequently, about 8 to 10 minutes. Transfer to a bowl.
- Heat the remaining ¼ cup olive oil until almost smoking. Add the remaining pita chips and fry until browned and crispy, stirring and tossing frequently, about 8 to 10 minutes. Transfer to a bowl with the other chips. Sprinkle with sumac and salt to taste (I like ¼ teaspoon).
- To make the salad:
- In a large bowl, add romaine lettuce, tomatoes, cucumber, red onion, radishes, chives, mint, and parsley.
- Top with fried pita chips, drizzle with dressing, and toss to combine. Garnish with more sumac if desired.
