Ingredients
For the salad:
- 1 pita bread
- 1 large tomato, diced, seeds removed
- ¼ red onion, diced
- 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
- 1 cucumber, peeled and cut in rounds
- 5 radishes, sliced
- 2 whole scallions, chopped
- 1 head of romaine lettuce, purslane or other wild greens
- ¼ cup coarsely chopped fresh mint
- 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
- 1 teaspoon dried mint
For the dressing:
- 2 cloves garlic, peeled and minced (about 2 teaspoons)
- ⅓ cup extra virgin olive oil
- Juice of 1/2 lemon
- 4 teaspoons pomegranate syrup
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground pepper, or to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
200 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 454 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
- Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
- Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.
30 minutes
Dining and Cooking