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This salad is of Lebanese origin. I like to serve it with all sorts of Mediterranean dishes. A really good salad, especially on a hot day! Good with barbecued chicken, lamb, beef or even fish. When I decide to serve pita on the side, I don’t put it in the salad and sometimes I like to change up the colour of the peppers!
Makes 6 – 8 Servings
2 cups torn romaine lettuce
2 tomatoes (4 – 6 oz. each) or an equivalent weight of cherry tomatoes
2 small cucumbers, peeled if you like (I don’t peel the English ones or the Persian ones)
1 green pepper
3 green onions, finely chopped
15 mint leaves chopped
¼ cup chopped parsley (flat-leaf or curly)
Opt. 2 Tbsp. chopped purslane** (an edible “herb” used throughout much of Europe, the Middle East, Asia & Mexico) or chickweed
1 – 2 cups torn up pieces of dry pita bread (put out on a baking tray the night before and let dry)
¼ cup freshly squeezed lemon juice
¼ cup EVO
Salt to taste
1 – 2 Tbsp. sumac** (available at Middle Eastern or Greek shops)
Pinch Aleppo pepper (available at Middle Eastern shops)
1 – 2 Tbsp. pomegranate syrup
Make the dressing by combining all ingredients in a jar with a tight-fitting lid, cover & shake; set aside in the fridge until ready to toss the salad.
Cut the veggies into bite sized pieces and place in a large salad bowl. Add the chunks of dry pita to the bowl; add the dressing & toss to combine; serve immediately.