Ingredients: 

 For the Pita Chips:

• 2 large rounds pita bread

• 1 tablespoons olive oil

• Sea salt

 
For the Dressing:

• Juice of 1 lemon

• 1 teaspoon pomegranate molasses
• 1 small garlic clove minced or pressed
• 1 teaspoon salt
• 1 teaspoon lack pepper
• 2 teaspoons crushed dried mint divided
• 2 teaspoons sumac divided

• 3 tablespoons extra-virgin olive oil

For the Salad:

• 2 hearts of romaine chopped into 2-inch pieces
• 1 cup cherry tomatoes quartered
• 2 Persian Cucumbers
• 1/2 red onion thinly sliced
• 4 radishes thinly sliced
• Pita chips
• Fresh Mint leaves

Instructions:

For the Pita Chips:

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment.
3. Cut each pita round into 8 wedges.
4. Lightly brush each pita wedge on both sides with olive oil.
5. Arrange in a single layer on the prepared baking sheet.
6. Sprinkle the tops with sea salt.
7. Bake until golden and crisp about 10 mins, turning the chips over once.
8. Remove chips from oven and transfer to a wire rack. Chips will continue to crisp as they cool.
9. Store in an airtight container at room temperature for up to a few days.

 

For the Dressing:

In a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.

For the salad:

1. Toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl.
2. Dress the salad with the vinaigrette and toss.
3. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper.
4. Serve immediately.