This Lebanese salad is bright and colorful. It has the perfect trifecta of tangy dressing, sweet pomegranate accents, and salty pita chips, that make it a delicious dish worth adding to our regular rotation. For this recipe we followed the guidance of Yumna Jawad: The Feel Good Foodie.
Salad
1 large head romaine lettuce
1 large tomato
2 cucumbers
½ large green pepper
5 radishes
2 green onions
¼ cup fresh chopped parsley
1 large pita
Salt and pepper
Dressing
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Black pepper
Step 1
Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil while continuously whisking.
Step 2
Cut pita into small wedges (or desired size). In a large skillet, heat olive oil on medium heat. Add the pita chips and toss. Season with salt and pepper. Stir frequently, and cook until pita chips become crispy. Then set aside.
Step 3
Chop lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley. Combine all these in a mixing bowl. Toss with the dressing.
Step 4
Serve and add pita chips on top.
