This Lebanese salad is very healthy and highlights a rainbow of fresh vegetables, lightly toasted pieces of pita and addictive vinaigrette. The last time I made this I didn’t have sumac or grape vinegar so I substituted lemon pepper and white wine vinegar but it is definitely worthwhile to find these ingredients at a specialty spice or Mediterranean store.
- 1 cup chopped Italian parsley
- 1/2 cup chopped purslane
- 1/2 cup chopped green onion
- 3 cups diced tomatoes
- 1 cup chopped cucumber
- 1/2 cup each diced red and green bell peppers
- 10 radishes, chopped
- 1 cup chopped romaine or green leaf lettuce
- 5 stems fresh mint leaves
- 1/2 cup chopped sweet onion
- 2 cups toasted pita chips
- 3 cloves garlic
- 3 teaspoons sumac
- 1 teaspoon salt
- 1/3 teaspoon allspice
- 1/4 teaspoon freshly ground black pepper
- 4 Tablespoons fresh lemon juice
- 4 Tablespoons grape vinegar
- 3 Tablespoons pomegranate molasses
- 1/4 cup good quality olive oil
Directions: Preheat oven to 400°
- Separate the pita bread, sprinkle a bit of sumac and olive oil on them, cut them into 1×1 inch squares, and toast them in the oven until they are light brown. Put aside.
- Rinse all veggies thoroughly with cold water or soak them in cold water and a cup of white vinegar for a few minutes to kill any bacteria.
- Tomatoes, cucumber and bell peppers: Chop into 1” chunks.
- Green Mint and Italian Parsley: Remove stems, and chop leaves in halves or thirds. You don’t want the pieces to be too tiny or too large.
- Radish: Chop into thin disks.
- Lettuce: Chop into pieces of 1-2 inches
- Sweet & green onions, medium dice.
- Crush garlic and salt in a small bowl with a mortar.
- Add remaining ingredients and whisk together.
- Toss with veggies and top with toasted pita chips.
Dressing can be made up to 4 hours in advance and refrigerated.