Description
A crisp, tangy, crunchy salad.
Ingredients
Scale
Pita preparation
- 2 small pitas cut into small triangles
- 3 tablespoons olive oil
- Kosher salt
- Freshly cracked pepper
Salad
- 1 head of romaine lettuce
- 1 English hothouse cucumber, sliced into small cubes
- 1/2 green bell pepper, sliced into small pieces
- 3 green onions, sliced
- 8 radishes, thinly sliced
- 1 ripe tomato, seeded and diced
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh mint leaves
- 1/2 teaspoon salt
- Fresh cracked pepper to taste
Dressing
- 3–4 tablespoons olive oil
- Juice from 1 lemon
- t teaspoon pomegranate molasses or balsamic vinegar
- 1 garlic clove
- 2 teaspoon of Za’atar plus more for finishing
Instructions
Heat a large skillet with the olive oil.
Place the pita triangles into the pan and let cook for 3-4 minutes until brown. Toss and brown the other side for another 3-4 minutes.
Remove from pan and cool.
Combine all salad ingredients in a large bowl.
In a small bowl, combine all dressing ingredients and whisk until combined. Pour over salad, add pita triangles and toss everything together.
Serve on plates with additional Za’atar on the top of each salad.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
