Time: 20 minutes
Total time: 20 minutes
Servings: 4 servings
Calories: 300kcal
Ingredients
SALAD
1 pound tomatoes cut into pieces
1 pound cucumbers cut into pieces as shown
8 green onions cut lengthwise into pieces
4 cups romaine lettuce
2 cups pea greens (also called pea shoots), use sunflower greens or purslane instead, or more romaine lettuce
1.5 cups mint leaves
1.5 cups flat-leaf parsley
1 teaspoon ground sumac
2 cups pita bread or flatbread, toasted until hard and broken into pieces as shown.
DRESSING
5 tablespoons lemon juice
4 tablespoons pomegranate syrup
4 tablespoons white wine vinegar
4 tablespoons minced garlic
1 tablespoon dried mint
2 teaspoons sumac, ground and soaked
2 teaspoons maple syrup (optional) or sweetener of choice - see notes
1/8 teaspoon sea salt
Instructions
DRESSING
Soak the ground sumac in 2 teaspoons warm water for about 10 minutes, or while you prepare the rest of the salad.
After soaking, combine the sumac with the remaining ingredients for the dressing and whisk thoroughly until everything is blended. Add other ingredients as desired.
Note: I have omitted the oil that is normally used in this recipe to tone down the tart taste, so if the dressing is too tart, adjust the amount of sweetener to taste. You can use stevia or a fruit-based sweetener if you don't want to use syrup. It all depends on your taste (I prefer it a little more tart).
SALAD
Toast the pita bread or flatbread in the oven or toaster. It should be fully toasted (not soft) so the pieces don't get soggy in the salad.
Place the pieces in a bowl and drizzle with some of the salad dressing. Toss to coat them.
Add the remaining salad ingredients to the bowl, drizzle with the remaining salad dressing, toss through and top with the pita pieces.
Sprinkle with ground sumac.
Serve on plates or in bowls and enjoy!
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