Ingredients
- TOASTED PITA
- 1 pocketless pita
- 1 tbsp olive oil
- 1/8 tsp salt
- SUMAC DRESSING
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp garlic – minced
- 1 1/2 tsp sumac
- 3/8 tsp salt
- Freshly ground black pepper
- SALAD
- 2 cups arugula – lightly packed
- 2 mini cucumbers – sliced into half moons
- 2 scallions – thinly sliced
- 1/3 cup mint – torn
- 1/3 cup parsley – torn
- 2/3 cup watermelon radishes – thinly sliced
- Feta cheese
Directions
- Preheat your oven to 400°F, then grab a baking sheet and line it with foil. Tear the pita into bite sized pieces and add the olive oil and salt. Toss it all together with your hands, then spread the pieces out in one layer. Bake for 8-10 minutes until golden brown, flipping them over halfway through.
- In the meantime, add all of the dressing ingredients to a small bowl and whisk to combine.
- There's a lot of fresh produce in this salad – do yourself a favor by rinsing and drying all of the herbs and vegetables beforehand. Throwing everything in a large colander helps speed this process up, but isn't totally necessary. Then chop up all of the salad ingredients and add them to a large mixing bowl as you go – leave the feta out for now though!
- Right before you're ready to eat, add the pita pieces and dressing to the bowl, gently toss it all together, then divide the salad onto 2 plates. Top with as much feta cheese as you'd like, drizzle with olive oil, and sprinkle on more sumac.
Equipment
Baking Sheet
Knife
Cutting Board
Large Mixing Bowl
Equipment
- Baking Sheet
- Knife
- Cutting Board
- Large Mixing Bowl