Whole wheat pita(s)
2 large, 8-inches each
8 small, Campari variety, cut in quarters
Persian (mini) cucumber
4 item(s), cut into half-moons
2 medium, white and green parts chopped
1 head(s), chopped
Fresh mint leaves
¼ cup(s), coarsely chopped
2 clove(s), medium, mashed into a paste with 1/2 tsp table salt
Fresh lemon juice
- Preheat oven to 400°F; line a baking sheet with foil.
- Place pitas on prepared baking sheet; lightly coat both sides with cooking spray. Bake until crisp, turning once, about 15 minutes. When cool enough to handle, break into bite-size pieces.
- In a large salad bowl, toss together tomatoes, cucumbers, scallions, lettuce, mint and pita pieces.
- Combine mashed garlic, sumac, molasses, lemon juice and oil in a small airtight container; shake well. Drizzle dressing over salad; toss well. For best results, let sit for 15-30 minutes before serving (then season to taste with salt and pepper, if desired).
- Serving size: 1 ½ c