This is a perfect summer salad. Green and vibrant with specks of sumac and slivers of onion, it has a bright citrus dressing and the satisfying crunch of toasted pita.
I like to use Persian cucumbers because they are less watery and more sweet than English cucumbers. I find them at Trader Joes.
1/2 sweet onion, thinly sliced
1 tbsp sumac
2 whole wheat pitas
2 large tomatoes, seeded and diced
2 Persian cucumbers, diced (you could use half an English cucumber instead)
4 large leaves of Romaine, torn into bite-sized pieces
2 stalks celery, thinly sliced
1/3 cup chopped parsley
1/3 cup chopped mint
2 green onions, thinly sliced
1/3 cup lemon juice
1/4 cup olive oil
1/2 tsp sea salt
1/4 tsp black pepper
Preheat the oven to 300 F.
Mix the sumac and onions well. Set aside
Tear the pita into bite size pieces and arrange in a single layer on a Silpat or parchment-lined baking sheet. Put the sheet in the oven for about 10 minutes, or until the pita is nice and crispy. Turn the oven off and leave the door closed.
In a large bowl, combine the tomatoes, cucumbers, lettuce, celery, green onions, parsley, mint and sumac onion mixture.
Stir together the dressing ingredients and pour over the vegetables. Toss gently, then add the pita pieces and toss again. Serve quickly so the pita doesn't get soggy.