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INGREDIENTS
- 2 Lebanese flatbreads
- 2–3 cups chopped romaine lettuce
- 1 cucumber, sliced
- 2 tomatoes, chopped
- 4–5 radishes, sliced
- 2 green onions, thinly sliced
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- 3 tablespoons olive oil (for pita chips)
- 2–3 tablespoons olive oil (for dressing)
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 tablespoon pomegranate molasses (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
Preheat oven to 200 °C. Tear pita into bite‑size pieces, toss with three tablespoons olive oil, salt, pepper, then bake until golden and crispy.
In a large bowl combine lettuce, cucumber, tomatoes, radishes, green onions, parsley, mint. Whisk together two tablespoons olive oil, lemon juice, garlic, sumac, pomegranate molasses.
Pour dressing over vegetables, toss gently. Just before serving, scatter the crunchy pita chips on top. Season again with sumac, salt, and pepper to taste.