I love to bring this salad to picnics. While the recipe calls for pomegranate, I also make it without it, as fresh pomegranate isn’t always available. My local Mediterranean shop carries ground sumac and pomegranate syrup, which is much thicker and more tart than pomegranate juice.
What you need:
1/4 cup fresh spearmint, chopped
1 cup tomatoes, cut into bite sized chunks
1/2 cup cucumber, cut into bite sized chunks
1/4 cup parsley, chopped
1/2 sweet onion, chopped
whole wheat pita bread
For the dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 & 1/2 teaspoons ground sumac
1 tablespoon pomegranate syrup
1 clove garlic, chopped finely
What you do:
1. Mix the dressing ingredients together in a bowl.
2. Put all the veggies and herbs into a large bowl. Pour the dressing over and allow to sit for several hours before serving.
3. Toast the pita bread in the oven until crispy, then break it into bite sized pieces.
4. Serve the salad topped with the pita at the last minute so it doesn’t get soggy.