About this recipe

✨

Recipe highlight

Why you’ll love it

Bake the pita till shattery, then shower with sumac and a punchy lemon–garlic dressing. ✨

Ingredients

• Salad
• 🥬 Romaine or little gem, chopped: 200 g (6–7 cups / 7 oz)
• 🍅 Tomatoes, diced: 250 g (1½ cups / 8.8 oz)
• 🥒 Persian/mini cucumbers, half-moons: 200 g (1½ cups / 7 oz)
• 🌶️ Radishes, thinly sliced: 80 g (1 cup / 2.8 oz)
• 🧅 Spring onion or red onion, thinly sliced: 40 g (½ cup / 1.4 oz)
• 🌿 Flat-leaf parsley, chopped: 15 g (½ cup / 0.5 oz)
• 🌿 Fresh mint, chopped: 10 g (⅓ cup / 0.35 oz)
• 🫓 Pita breads: 2 medium (180 g / 6.3 oz)
• For the toasted pita
• 🫒 Olive oil: 20 ml (1½ tbsp / 0.7 fl oz)
• 🌶️ Ground sumac: 4 g (1½ tsp / 0.14 oz)
• 🧂 Fine salt: a big pinch
• Dressing
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 2 fl oz)
• 🧄 Garlic, very finely grated: 1 small clove (3 g / 0.1 oz)
• 🌶️ Sumac: 2 g (1 tsp / 0.07 oz)
• 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz)
• ⚫ Black pepper: to taste

Preparation

• 1 Toast the pita (crunchy shards) Heat oven to 180°C (356°F). Split pitas into two thin rounds; brush with oil, sprinkle 1½ tsp sumac + salt. Bake on a sheet 8–10 min until deep golden and crisp. Cool, then break into bite-size shards.
• 2 Make the dressing Whisk lemon juice, garlic, sumac, salt, and pepper. Stream in olive oil until slightly thickened.
• 3 Prep the veg Pat tomatoes and cucumbers dry with paper towels (prevents sogginess). Combine all salad veg and herbs in a large bowl.
• 4 Toss & finish Right before serving, add ¾ of the pita shards and dressing; toss gently to coat. Taste for salt/acid. Top with the remaining shards and a dusting of sumac. > Pro tip: If holding 30+ min, keep pita and dressing separate; toss at the table.

Timing details

Nutrition

Estimated values per serving.

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