Lebanese chopped salad is traditionally made with ground sumac, a red lemony power available at Middle Eastern markets. You can also use za’atar, a spice blend of dried thyme, sumac, toasted sesame seeds, and salt.
|1/4 cup lemon juice|
|3/4 teaspoon kosher salt|
|1/4 teaspoon black pepper|
|1/2 cup olive oil|
1. In a small bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil.
2. Taste for seasoning and add more salt and pepper, if you like
|2 large pita rounds (each 11-inch diameter) or 3 smaller rounds, split|
|2 1/2 tablespoons olive oil|
|1 tablespoon za’atar|
|1 small head romaine lettuce, leaves cut crosswise into 1-inch slices|
|2 medium tomatoes, coarsely chopped|
|1 cucumber, peeled, seeded, and coarsely chopped|
|1/4 red onion, thinly sliced|
|1/4 cup chopped fresh parsley|
2. On a large platter, arrange the lettuce, tomatoes, cucumber, onion, parsley, and toasted pita. Pour the dressing over the salad and toss well. Taste for seasoning and add more salt and pepper, if you like.