Ingredients
Serves 6
FOR THE DRESSING:
- 5 teaspoons sumac
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon dried mint
- 3 tablespoons parsley stems, minced
- 2 tablespoons green onion, green parts minced
- 1 large clove garlic, minced
- Kosher salt, to taste
FOR THE SALAD:
- 2 pita breads
- Olive oil
- Kosher salt
- 10-12 radishes, quartered
- 1 pound cherry tomatoes, halved
- 1 pound English cucumbers, halved and thinly sliced
- ½ pound sugar snap peas, cut on a diagonal
- 4 ounces watercress
- 5 green onions, white parts thinly sliced
- 1 cup fresh mint leaves, roughly chopped
- 1 cup flat-leaf parsley leaves, roughly chopped
- ¼ pound feta
- Additional sumac for garnish
The Prep
FOR THE DRESSING:
- In a small mixing bowl, combine the sumac with 5 teaspoons room temperature water. Allow to soak for 15 minutes.
- Add lemon juice, apple cider vinegar, dried mint, parsley stems, green onion and garlic.
- Gradually pour the olive oil, whisking constantly, until everything comes together. Salt to taste.
FOR THE SALAD:
- Preheat the oven to 350 degrees.
- Brush the pita breads with olive oil and sprinkle with salt.
- On a baking tray, toast for 10-12 minutes, turning halfway through, until golden. Break into rough bite-size pieces. Set aside.
- In a large bowl, mix the radishes, tomatoes, cucumbers, sugar snap peas, watercress, green onions, mint, and parsley.
- Add about ¾ of the dressing and toss to coat. Add more if needed.
- Toss in the toasted pita bread. Salt to taste. Crumble over with the feta and top with additional ground sumac. Serve immediately.