Ingredients
Scale
- 2 cups romaine lettuce, chopped
- 1 cup parsley, finely chopped
- 1 cup mint leaves, torn
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 2 large pita breads, cut into triangles
- 2 tablespoons olive oil
- Salt, to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon sumac
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, toss the pita triangles with olive oil and salt. Spread on a baking sheet and bake for 10-12 minutes until golden.
- In a large salad bowl, combine the romaine lettuce, parsley, mint leaves, cherry tomatoes, cucumber, and bell pepper.
- For the dressing, whisk together olive oil, lemon juice, sumac, minced garlic, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss gently to combine.
- Add crispy pita chips just before serving to maintain their crunchiness.
- Serve immediately for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg