🟡
Medium
Ingredients
- 2 cups mixed spring lettuce
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 bell pepper, thinly sliced
- 3 radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 pita bread, cut into squares
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp sumac
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
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1Cut pita bread into small squares and toast in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until golden and crispy. Set aside.
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2In a large bowl, combine lettuce, tomatoes, cucumber, bell pepper, radishes, parsley, and mint.
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3In a small bowl, whisk together olive oil, lemon juice, sumac, minced garlic, salt, and pepper to make the vinaigrette.
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4Pour the dressing over the vegetables and toss gently to combine.
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5Add the toasted pita chips just before serving and toss again to distribute evenly.
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6Serve immediately while the pita chips are still crispy.