INGREDIENTS:
Salad
1 large head romaine lettuce chopped
1 large vine-ripe tomato diced
2-3 Persian cucumbers quartered
½ large green pepper chopped
5 radishes diced
2 green onions sliced
¼ cup fresh chopped parsley
Dressing
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves pressed or grated
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
freshly cracked black pepper to taste
Fried Pita Bread
1 large double ply pita bread cut into triangles
3 tablespoons olive oil
Salt and pepper to taste
Preparation:
Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.
