A fresh and vibrant salad combining crisp vegetables, toasted pita, and a tangy dressing.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even toasting.
Place the pita bread on a baking sheet and toast in the oven for about 5-7 minutes until crisp.
Keep an eye on the pita to prevent over-toasting.
Break the toasted pita into bite-sized pieces and set aside.
Let the pita cool slightly before breaking to avoid burns.
In a large bowl, combine the romaine lettuce, green onions, cucumber, tomatoes, parsley, and mint leaves.
Chop the vegetables into similar sizes for a uniform salad.
In a small bowl, whisk together the sumac, minced garlic, lemon juice, olive oil, salt, and black pepper.
Taste the dressing and adjust seasoning as needed.
Just before serving, add the pita pieces to the salad and drizzle with the dressing. Toss gently to combine.
Serve immediately to maintain the crispness of the pita.
Serve the salad in individual bowls or a large serving dish. Enjoy!
Garnish with additional parsley or a sprinkle of sumac for presentation.
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