Crush the toasted pita bread and add them to your salad just prior to serving. Next, if you are so inclined, use the chips to scoop the vegetables and fresh herbs right into your mouth!
- 2 large pitas
- 1 handful verdura An herb that grows in the summer months. In Fresno, you can find it at Armenian and Mexican markets.
- 1 handful fresh Italian parsley With the stems pulled off; not chopped
- 1 handful fresh mint With the stems pulled off; not chopped
- 4 cloves garlic Minced
- 3 field tomatoes Sliced
- 2 cucumbers (Persian preferred) Peeled and chopped.
- 1 red onion Sliced
- 1 handful scallions Chopped
- 1 handful chopped romaine Optional
- 1 handful basil Optional
- 1 large lemon Juiced
- 1/4 jalapeño pepper Optional
- 1 bell pepper Coarsely chopped
- 1 handful sumac
- 1 pinch Aleppo pepper
- 1 large splash olive oil
- 1 pinch salt
- 1 small splash balsamic vinegar Optional
Toast the pitas by baking them at 425 degrees until they are almost red in color, or use the microwave. (Zee prefers the microwave because you don't have to watch them as closely.) If you use the microwave, let them cook for 3 minutes on high, flip them, go another 2 minutes, flip again, and cook for 1 more minute. The total cooking time should be 6 minutes.
Set the pita aside to cool while assembling the fresh herbs, tomatoes, onions, peppers, and lettuce.
Pour the sumac, Aleppo pepper, salt, lemon juice, and olive oil on the salad and toss.
Break of the toasted pita into chips and toss right before serving.