A crisp garden salad featuring toasted pita chips and a tangy lemon-sumac dressing.
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Preheat your oven to 375°F (190°C) and spread the pita squares on a baking sheet.
Toss the pita with a drizzle of olive oil and bake for 8-10 minutes until golden brown and crispy.
In a small mixing bowl, whisk together the olive oil, lemon juice, sumac, minced garlic, salt, and pepper to create the vinaigrette.
In a large salad bowl, combine the chopped romaine, cucumber, tomatoes, radishes, parsley, and mint.
Pour the sumac vinaigrette over the fresh vegetables and toss thoroughly to coat.
Add the toasted pita chips to the bowl just before serving to ensure they stay crunchy.
Give the salad one final gentle toss and garnish with an extra sprinkle of sumac if desired.
