Description

Ingredients

• 🥙 Pita bread, medium, cut in triangles: 160 g (2 pcs / 5.6 oz)
• 🫒 Olive oil (for pita): 30 ml (2 tbsp / 1 fl oz)
• 🥬 Romaine lettuce, chopped: 200 g (6–7 cups / 7 oz)
• 🥒 Persian cucumbers, diced: 200 g (2 cups / 7 oz)
• 🍅 Tomatoes, diced: 300 g (2 medium / 10.6 oz)
• 🌶️ Radishes, thinly sliced: 80 g (6 pcs / 2.8 oz)
• 🧅 Scallions, thinly sliced: 40 g (½ cup / 1.4 oz)
• 🌿 Flat-leaf parsley, chopped: 20 g (1 cup packed / 0.7 oz)
• 🌿 Mint leaves, chopped: 10 g (½ cup / 0.35 oz)
• 🧂 Sumac: 4 g (1½ tsp / 0.14 oz)
• Dressing
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 4 fl oz)
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🍇 Pomegranate molasses: 12 ml (2½ tsp / 0.4 fl oz)
• 🧄 Garlic, micro-planed: 3 g (1 small clove / 0.1 oz)
• 🧂 Fine salt: 5 g (1 tsp / 0.18 oz)
• ⚫ Black pepper: 0.5 g (¼ tsp / 0.02 oz)
• 🌿 Dried mint (optional): ½ tsp (0.5 g / 0.02 oz)

Preparation

• Toast the pita — Heat oven to 200°C (400°F). Toss pita with 30 ml oil; spread on a sheet and bake 9 min until deep golden and crisp. Cool 5 min.
• Make the dressing — Whisk olive oil, lemon juice, pomegranate molasses, garlic, salt, pepper, and dried mint until glossy.
• Prep the veg — Combine lettuce, cucumbers, tomatoes, radishes, scallions, parsley, and mint in a large bowl.
• Dress & season — Pour over dressing; add ¾ of the sumac and toss 20–30 sec until lightly coated. Adjust salt/acid.
• Finish — Fold in toasted pita right before serving; sprinkle remaining sumac. Serve immediately.

Total Time

⏱️ Prep: 15 min
🔥 Cook/Toast: 9 min
😌 Rest: 0 min
🕒 Total: 24 min

Nutritional Value

Advice

Status

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