We blog abut this recipe here.


The seasoned pita chips really make this recipe, but I’ve read recipes that save time and energy by simply tearing up lightly toasted pita bread and then sprinkling it with olive oil before adding to the salad. Store-bought pita chips will not be the same at all.


  • 5 T olive oil
  • grated zest of 1 lemon
  • 2 T lemon juice
  • 1 1/2 T sherry vinegar
  • 1 T pomegranate molasses (or maple syrup)
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1-3 tsp sumac for sprinkling on the top of the salad

Salad ingredients

  • 1/2 lb of cucumbers, chopped (peel unless they’re Persian or Armenian)
  • 3 green onions, thinly sliced
  • 1 bunch radishes, chopped
  • 2 Little Gem lettuces or 1 Romaine lettuce, cut crosswise into 3/4″ strips
  • 1 c parsley, chopped
  • 1/2 c mint leaves, chopped
  • 2-3 large tomatoes, chopped – or 2 c cherry tomatoes, halved
  • about 2 c Seasoned Pita Chips (see recipe or buy them)

Recipe brought to you by BigLittleMeals.com and Andy and Ann.


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