Serves 6
Start to finish: 30 minutes
Pita Crisps:
2 pieces pita bread
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon za’atar
Salad:
1 heart of romaine, thinly sliced crosswise
4 Persian cucumbers, sliced, or 1 seedless or hothouse cucumber, halved lengthwise, seeds removed, and thinly sliced
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
4 scallions trimmed and thinly sliced (white and green parts)
6 radishes, trimmed and thinly sliced
1 cup fresh parsley leaves
Vinaigrette:
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon pomegranate syrup or honey
1 teaspoon very finely minced garlic (almost a paste)
3 tablespoons chopped fresh mint
1/2 teaspoon za’atar
Kosher salt and freshly ground pepper to taste
Preheat the oven to 375 degrees F. Make the Pita Crisps. Brush the tops of the pitas with the tablespoon of olive oil, sprinkle with salt and za’atar. Place on a baking sheet and bake for 4 to 5 minutes, until toasted and crisp. Remove and let cool.
Make the Salad: In a large bowl combine the lettuce, cucumbers, tomatoes, onions, scallions, radishes and parsley.
Make the Vinaigrette: In a small bowl, combine the 1/4 cup olive oil, lime juice, pomegranate syrup or honey, garlic, mint, za’atar, and salt and pepper. Pour the dressing over the salad and toss well.
Break the cooled pita into pieces about 1-inch large (they will be uneven) and add them to the salad just before serving. Give a final toss, let sit for 5 minutes so the pita starts to soften just slightly in the dressing, and serve.
Nutrition information per serving: 187 calories; 106 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 311 mg sodium; 18 g carbohydrate; 5 g fiber; 6 g sugar; 5 g protein.
Katie Workman, Associated Press
