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Serves: 6 Pita Crisps:

2 pieces pita bread

1 tbsp (15 mL) olive oil 1/2 tsp (2.5 mL) kosher salt 1/2 tsp (2.5 mL) za’atar


1 heart of ro­maine, thinly sliced cross­wise

4 Per­sian cu­cum­bers, sliced, or 1 seed­less or hot­house cu­cum­ber, halved length­wise, seeds re­moved, and thinly sliced

1 pint cherry or grape to­ma­toes, halved

1/2 cup (125 mL) finely diced red onion

4 scal­lions trimmed and thinly sliced (white and green parts) 6 radishes, trimmed and thinly sliced

1 cup (250 mL) fresh pars­ley leaves


1/4 cup (60 mL) olive oil

3 tbsp (45 mL) fresh lime juice 1 tsp (5 mL) pomegranate syrup or honey

1 tsp (5 mL) very finely minced gar­lic (al­most a paste)

3 tbsp (45 mL) chopped fresh mint

1/2 tea­spoon za’atar Kosher salt and freshly ground pep­per to taste

1. Pre­heat the oven to 375 F (190 C). Make the Pita Crisps: Brush the tops of the pitas with the olive oil, sprin­kle with salt and za’atar. Place on a bak­ing sheet and bake for 4 to 5 min­utes, un­til toasted and crisp. Re­move and let cool.

2. Make the Salad: In a large bowl com­bine the let­tuce, cu­cum­bers, to­ma­toes, onions, scal­lions, radishes and pars­ley.

3. Make the Vinai­grette: In a small bowl, com­bine the olive oil, lime juice, pomegranate syrup or honey, gar­lic, mint, za’atar, and salt and pep­per. Pour the dress­ing over the salad and toss well.

4. Break the cooled pita into pieces (they will be un­even) and add them to the salad just be­fore serv­ing. Give a fi­nal toss, let sit for 5 min­utes so the pita starts to soften just slightly in the dress­ing, and serve.

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