Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F (or use a skillet). Tear 2–3 pita into bite-size pieces, toss with 1 tablespoon olive oil and a pinch of salt, and toast 8–12 minutes (or pan-toast) until golden and crisp. Cool so they stay crunchy.

2. 2

   Chop salad: 4 cups romaine or mixed greens, 1 cucumber, 2 tomatoes, handful of radish or bell pepper, and lots of parsley and mint (about ½ cup herbs total). Thinly slice a little red onion.

3. 3

   Whisk dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon sumac (or lemon zest + pinch paprika), ½ teaspoon salt, black pepper. Optional: ½ teaspoon pomegranate molasses for sweet-tart depth.

4. 4

   Toss veg and herbs with dressing. Add pita chips just before serving so they stay crisp. You want bright lemony salad with crunchy pita — not wilted greens with soggy bread.