This vibrant salad is bursting with fresh vegetables and crispy pita, making it a perfect light and refreshing meal. Danielle’s twist on this classic Middle Eastern dish brings bold flavors that are easy to enjoy any day of the week.
Start by warming some grapeseed oil in a large skillet over medium-low heat. Toss in the pita bread pieces and cook, stirring occasionally, until they turn golden and crispy—this should take about 2 to 3 minutes. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
In a big bowl, combine the chopped romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley. Give it a good mix to bring all the flavors together.
Next, whisk together the olive oil, lemon juice, minced garlic, Greek seasoning, sumac, salt, and black pepper until the dressing is smooth and well blended.
Pour the dressing over the salad, then add the crispy pita pieces. Toss everything gently so the bread stays crunchy and the salad is evenly coated with the dressing. Serve right away and enjoy!
- Use day-old pita bread for toasting so it crisps up nicely without becoming soggy.
- Chop the herbs finely to release their full aroma and flavor.
- Dress the salad just before serving to keep the vegetables crisp.
This salad is fresh, vibrant, and full of crunchy textures. The combination of herbs, crisp vegetables, and toasted bread makes it both satisfying and light. It’s a perfect way to enjoy a healthy meal with bold, tangy flavors.
Serve this salad as a refreshing side dish alongside grilled meats or roasted vegetables. It also works well as a light lunch on its own, especially with some extra pita chips on the side for dipping.
Store the salad and dressing separately in airtight containers in the refrigerator. Combine them just before eating to maintain the salad’s crunch and freshness. Leftover toasted bread is best kept in a sealed bag to stay crisp.
