I first became aware of this salad after watching an episode of Saturday kitchen, where a similar recipe was made- it looked so good, I just had to try it. This recipe turned out a delight, the crispy pitta chips added a nice crunch and the dressing is slightly different, but works so well. Try to find some pomegranate molasses for the dressing if you can, it adds a nice tang. Sumac, meaning ‘red’ in arabic, is a middle eastern spice, which you should be able to find in most major supermarkets. I serve this with my Turkish meatball recipe and roasted cauliflower.
Ingredients: (makes a large bowl)
For the salad:
- 1 cucumber, cut into slices
- 2 romaine lettuce, cut into slices
- 4 tomatoes, deseeded with a spoon and cut into cubes
- 1 red onion, cut into thin slices
- Handful of mint
- Handful of parsley
- 3 pitta breads, cut into half first (to separate the pouch), then into small triangle shapes
For the dressing:
- 1 tsp sumac
- ½ garlic clove, grated
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- ½ lemon squeezed
- 1 tbsp pomegranate molasses
- Pre heat the oven to 200 degrees.
- Place the pitta triangles on a piece of foil and bake in the oven for about 15 minutes, until crispy. Check frequently that they are not burning. Sprinkle with some sumac, salt and pepper when they are done.
- Add all the salad ingredients to a bowl.
- Mix all the dressing ingredients together and pour over the salad.