1 head Romain lettuce washed and dried and chopped
2 tomatoes, chopped
3 small Persian cucumbers or one large English cucumber, chopped
1 bell pepper, chopped
4 Radishes, thinly sliced
5 green onions chopped or one small red onion, thinly sliced
½ cup fresh Italian parsley, chopped
½ cup fresh mint, roughly chopped
2 pita breads about 7 inch cut into bite size pieces
3 tbsp Sultan Brand olive oil
1 tbsp Ziyad Brand Za’atar
3 tbsp fresh lemon juice, about 1- 2 lemons
¼ extra Sultan virgin olive oil
1 tsp Ziyad sumac
1 tsp Salt
1 garlic clove, pressed or grated
1 tsp Ziyad dried mint leaves, crumbled
1 tbsp Ziyad pomegranate molasses
To make the dressing:
Add all the Ingredients to jar with a tight lid. Shake well to combine. Taste for seasoning and adjust to taste.
To make the bread chips:
Preheat the oven to 425F. Place bread in a baking sheet and toss with the olive oil and za’atar. Toast the bread in the oven until completely dried out and toasted, about 5-7 minutes tossing half way through so they cook evenly. set aside to cool.
Assemble the salad:
Combine lettuce, tomatoes, cucumbers, radishes, scallions, radishes, bell pepper, mint and chopped parsley.
Toss the vegetables to combine. Add the dressing when ready to serve.
Top the lettuce with the crispy pita right before serving to avoid getting the bread soggy.