2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled or small pitas
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup grape tomatoes sliced in half
1 cup diced cucumber
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
1/2 cup chopped radish
Preheat oven or toaster oven to 400F/200C.
While oven heats, mash together the chopped garlic and salt using a mortar and pestle.
Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside.
Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. Brush with olive oil.Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes.
Chop Romaine lettuce, green onions, cucumbers, mint, and parsley and add sliced tomatoes Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.)
Let the salad sit for a few minutes to let flavors blend and so the pita chips absorb some of the dressing.
Sprinkle with Sumac before serving.