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"Mediterranean salad"

Serves | Prep Time | Cook Time

Why I Love This Recipe

"I grew up eating this Mediterranean salad! Every summer since I was a kid, I would go visit my family in Syria and this was my favorite thing to eat there. The vegetables overseas are so fresh and it was always fun picking them with my grandma from her backyard. Enjoy!" -Sally K.

Ingredients You'll Need

2 tomatoes, chopped into chunks
1/4 cucumber, chopped or sliced
1/2 red onion, sliced
1 head romaine lettuce, shredded
Handful parsley leaves, roughly chopped
Handful mint leaves, roughly chopped
2 pita breads

1 teaspoon sumac
1/2 garlic clove, crushed
2 tablespoons red wine vinegar
2 tablespoon extra virgin olive oil
Juice from 1 lemon


Heat oven to 350 degrees.

Toss torn pita bread in olive oil and season with salt.

Place bread pieces in a single layer on a baking sheet and bake until crisp.

Make dressing by whisking lemon juice, olive oil, red wine vinegar, crushed garlic, and sumac in a small bowl.

In a large bowl, add all the vegetables, parsley, and mint.

Add dressing and pita crisps to the salad and serve.

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