2 whole wheat pita pocket breads
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes
1 cup diced cucumber
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
Dressing Ingredients:
2 - 4 cloves garlic, chopped
1 tsp. salt
1/2 cup fresh squeezed lemon juice, about 2 large lemons
1 tsp. powdered Sumac, plus more for topping1/2 cup extra virgin olive oil
Toast the pita breads in the oven, toaster oven, or over a grill. They should be dry, but not burned. Crumble and set aside.
Prepare the Romaine by removing any damaged outer leaves, trim the stem end, then wash and dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. Put chopped Romaine into salad bowl large enough toss all ingredients. Add the tomatoes, green onions, cukes, mint, and parsley to the bowl. Add about half of the dressing and toss, then add crumbled pita chips and toss again with more dressing (the salad should be quite wet). At this point the salad should sit for up to 30 minutes to let the flavors blend and the pita chips to absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.
Combine the dressing ingredients and set aside.
