1 pita breads
1 romaine lettuce, cut into -inch ribbons
About 2 cups other lettuce
4 firm ripe tomatoes, cut into medium pieces
4 small cucumbers, peeled, and cut into thick slices
1 green bell pepper, seeded, and cut into small slices
8 scallions, chopped
1/3 cup chopped flat-leaf parsley
4 to 5 sprigs mint, shredded
1/3 to cup extra virgin olive oil
Juice of 1 lemon
Salt and black pepper
1 tablespoon ground sumac
Cut around the pita and open them out. Toast them under the broiler or in the oven until they are crisp. Turn them over once. Break them into small pieces.
Put all the vegetables and herbs in a large bowl. For the dressing, mix the olive oil with the lemon juice, salt, pepper, and sumac.
Just before serving, sprinkle the toasted pita pieces over the salad and toss the salad well with the dressing.
Source: Arabesque: A Taste of Morocco, Turkey & Lebanon
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