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.