approximately 1/2 head romaine lettuce
2 roma tomatoes diced
1 small cucumber peeled, diced
1 red bell pepper, seeded and diced
1 handful of fresh chopped mint leaves
1 handful fresh chopped parsley
few thinly sliced red onion rounds
baked or fried pita bread
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt
1 minced garlic clove
2 tablespoons sumac (**this makes salad authentic)
1/2 teaspoon rice vinegar
To make dressing, combine lemon juice, olive oil, salt, garlic clove, sumac, and vinegar in a cup or jar with lid and stir or shake. Set aside.
To bake or fry pita bread, cut into approximately 1 inch pieces, then fry in low-medium heat till golden in color. Drain on paper towel.
Or bake (healthier) for a couple of minutes in oven. I throw it in the oven, turn it to 350 degrees, and just check every couple of minutes until crispy. By the time the temp gets to 350, it is usually baked.
In large bowl combine lettuce, tomatoes, bell pepper, cucumber, mint, parsley, onion and pita bread. Toss with dressing, and serve.
I can eat the whole bowl in one sitting, but if you serve with a meal I guess it would serve about 4 people.
**I've tried making this without sumac, and it doesn't taste as good. Sumac also adds a beautiful red speckled look to your salad.