This bright, fresh, Middle Eastern dish features seasonal vegetables like tomatoes, cucumbers, radishes, and lettuce, with a refreshing punch of parsley and mint, making this tasty side dish. Add a protein and some cooked bulgar wheat for a complete meal! Skill Level: Beginner.
Servings 6
Ingredients
Dressing:
- 3 T. Olive oil
- 2 T. Lemon juice fresh squeezed
- 1 tsp Sumac
- 1 tsp Pomegranate molasses or balsamic glaze
- 3 each Mint leaves or 1/2 tsp dried mint
- 1/2 tsp Salt
- Black pepper to taste
Toasted Pita or Naan Bread:
- 1 large Pita bread or Naan bread cut into triangles
- 3 T. Olive oil
- Salt and black pepper to taste
Salad Ingredients:
- Romaine lettuce
- Cucumber
- Roma tomato
- Red radish
- Green pepper
- Green onions
- Chopped fresh parsley
- Fresh mint
Instructions
Dressing:
- Combine all ingredients together in a high speed blender except for the olive oil. Slowly stream in olive oil while blending on low speed, continuously, until emulsified. Set aside.
Toasted Pita or Naan Bread:
- Toss pita bread triangles in oil, salt and pepper and lay out on a baking tray.
- Bake in the oven at 375 degrees for 5-10 minutes, or until lightly golden brown and toasted.
- Allow to cool for 5 minutes before tossing into salad.
Salad Ingredients:
- Assemble and prepare salad ingredients, dividing into 6 salad plates or bowls. Divide up toasted pita or Naan bread and garnish with sumac dressing - Enjoy!