Yield: 10 portions
Ingredients
- 4 pita bread
- 2 romaine hearts, chopped
- 2 English cucumbers, chopped
- 10 Roma tomatoes, chopped
- 10 scallions, sliced
- 10 radishes, thinly sliced
- 4 cups parsley, chopped
- 2 cups mint, chopped
- Olive oil, to taste
Lime-Vinaigrette
Ingredients
- Juice of 3 limes
- 2/3 cup olive oil
- Salt and pepper to taste
- 2 teaspoons ground sumac
- 1/2 teaspoon ground cinnamon
Directions
- Toast the pita bread in the oven until it is crisp but not browned. Heat 3 tablespoons of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper, and 1/2 teaspoon of sumac. Remove the pita chips from the heat and place on paper towels to drain.
- Â In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, and scallions with the sliced radish and parsley.
- To make the lime vinaigrette, whisk together the lime juice, olive oil, and spices in a small bowl.
- Dress the salad with the vinaigrette and toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
