• 2 medium-sized tomatoes, diced
  • 3 small bell Peppers (1 green, 1 red, 1 yellow), all finely diced
  • 3 Persian cucumbers, sliced into ~1/4 inch pieces
  • 1 big handful of parsley, finely chopped
  • 1 big handful of purslane (or watercress or upland cress or arugula), coarsely chopped
  • 2 big handfuls of Romaine lettuce leaves, coarsely chopped
  • 6 radishes, thinly sliced
  • 1 medium sized red onion, diced
  • 2 whole wheat pitas, cut into triangles or little strips
  • 4 cloves of garlic, crushed and minced
  • 2 tbsp ground sumac
  • ½ cup good quality olive oil
  • ¼ cup lemon juice (or juice of one big lemon)

How to Make

Stage 1
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, combine the sumac and lemon juice and whisk together. Add garlic soon thereafter and keep whisking
  3. Slowly add in olive oil as you continue to whisk in order to make dressing. Let sit
Stage 2
  1. In a separate bowl, toss pita bread with olive oil, coarse sea salt, and sumac
  2. Lay and spread pita chips evenly on baking sheet and place in oven. Set timer for 10 minutes - the chips might need slightly more time (up to 15 minutes), but the end result should be golden brown and crispy
Stage 3
  1. Add all ingredients except lettuce, your "spicy green" (purslane), and parsley to the mixing bowl with dressing. Toss vigorously to coat everything with dressing
Stage 4
  1. Once croutons are baked and ready, add pita and leafy greens to salad bowl and mix together well.
  2. Season with salt and pepper

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