If you’ve been watching my half hour show Garden Style, you might have seen garden writer Rhonda Hayes mention this recipe when she discussed her favorite herb – mint. And if you didn’t, try it any way. Don’t let the long list of ingredients hold you back. It’s super easy to make and so delicious. Rhonda says not to be scared of the sumac. Look for this spice at a Middle Eastern grocery. You will find more of Rhonda’s recipes on her blogThe Garden Buzz.
- 1-2 heads romaine lettuce
- 1/2 head iceberg lettuce, torn
- 1 cucumber, diced
- 4 tomatoes, diced
- 1 bunch green onions, sliced
- handful purple cabbage, shredded
- handful carrots, grated
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh mint, finely chopped
- 2 tbsp. ground sumac
- pita bread slices
- olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 tsp. salt
- 1 tsp. black pepper
Start with the dressing. Combine the lemon juice, olive oil, garlic, salt and pepper in a bowl and whisk until well blended. This can be made ahead and stored in a sealed jar up to three days in fridge.
To make the toasted pita chips split the pita bread and then cut or tear into 2 – 3-inch pieces. Brush the pieces with olive oil and toast on a baking sheet in a preheated 400 degree F oven for 3 – 4 minutes until golden. Remove the toasted pitas from the oven and set aside until you are ready to toss the salad. These will keep up to three days in airtight container.
Combine all the salad ingredients and add enough dressing to coat. Crumble the toasted pitas into the salad and toss again lightly. Serve and enjoy.
Sumac is a spice that comes from the Rhus coriaria plant, native to the Mediterranean and Middle East. The berries are ground to make the spice. It has a tart, almost astringent but pleasant taste.
Time to prepare: 15 minutes.