A light and refreshing salad!

Recipe by: Joan Nathan from Cooking NY Times

INGREDIENTS

For the salad:

  • 1 pita bread
  • 1 large tomato, diced, seeds removed
  • ¼ red onion, diced
  • 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
  • 1 cucumber, peeled and cut in rounds
  • 5 radishes, sliced
  • 2 whole scallions, chopped
  • 1 head of romaine lettuce, iceberg or other wild greens
  • ¼ cup coarsely chopped fresh mint
  • 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
  • 1 teaspoon dried mint

For the dressing:

  • 2 cloves garlic, peeled and minced (about 2 teaspoons)
  • cup extra virgin olive oil
  • Juice of 1/2 lemon
  • 4 teaspoons pomegranate syrup
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon ground pepper, or to taste

For full recipe click here.

 

*The featured image is a stock photo by RitaE from Pixabay meant to represent this dish.