Ingredients
For the Salad
- 2 cups romaine lettuce (chopped)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 small green onion (thinly sliced)
- 1 cup fresh parsley (chopped)
- ½ cup fresh mint leaves (chopped)
- 2 gluten-free pita breads (cut into triangles, or use gluten-free crackers)
For the Sweet Sumac Dressing:
- ¼ cup olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 tsp sumac (a tart, lemony Middle Eastern spice)
- 2 tsp maple syrup (for sweetness)
- 1 clove garlic (minced)
- Salt and pepper (to taste)
Instructions
Make the Gluten-Free Pita Chips:
- Preheat your oven to 375°F (190°C).
- Place the gluten-free pita triangles on a baking sheet lined with parchment paper.
- Drizzle with a little olive oil and sprinkle with salt.
- Bake for 8-10 minutes, turning halfway, until golden and crispy.
- Let them cool while you prepare the salad.
Make the Sweet Sumac Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, sumac, maple syrup, minced garlic, salt, and pepper.
- Taste and adjust seasoning as needed.
- Set aside to let the flavours meld.
Assemble the Salad:
- In a large bowl, combine romaine lettuce, cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint.
- Pour the sumac dressing over the salad and toss gently to combine.
- Just before serving, add the gluten-free pita chips for maximum crunch.
- Optionally, sprinkle with extra sumac or a squeeze of lemon juice for a burst of flavour.
Notes
Tips:
- Make It Heartier: Add grilled chicken, chickpeas, or roasted vegetables for a more filling meal.
- Meal Prep Tip: Keep the pita chips separate until serving to maintain their crunch.
- Sumac Substitute: If you don’t have sumac, use lemon zest for a similar tangy flavour.