This tart combination of colorful vegetables, fresh lemon juice, crispy pita chips, and savory sumac is a perfect partner for the whole grain dishes on our menu.
1/2 – 1 small onion (to taste)
1 teaspoon + 1 teaspoon sumac1/2 bunch parsley
10 mint leaves
1 bunch watercress (optional)
1 large cucumber
2 medium tomatoes
2 green onions
Juice of 1 lemon
1/4 cup organic extra virgin olive oil
1 teaspoon dried mint (optional)
Organic pita chips
STEP ONE: HANDMADE Thinly slice the onion into rings and place in a large bowl. Sprinkle lightly with salt and add 1 teaspooon of sumac. Massage the onion with your hands to soften and bring out the juices. Rub the leftover lemon on your hands to remove the smell (after you’ve saved the juice, of course).
STEP TWO: THE CHOPPING BLOCK Chop mint leaves and pluck parsley from stems. Chop lettuce leaves in horizontal strips. Remove watercress leaves from stems. Slice radishes in discs. Roughly chop cucumber and tomatoes. Slice green onions.
STEP THREE: ALL DRESSED UP Combine all vegetables and herbs in the bowl with the onions. Add salt (lightly, considering you’ve already used some on the onions), lemon juice, olive oil, and 1 teaspoon of sumac. Mix well and transfer to a salad bowl. Crumble pita chips over top before serving.