2 pitas (white or wheat, your preference)
2 romaine hearts lettuce or 1 large head romaine head
1 large cucumber or 3 pickling/Persian cucumbers
1 small bunch of parsely chopped
2 large tomatoes
1 medium white onion
2 tablespoons fresh mint or 1 tablespoon dried mint
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 tablespoons sumac
salt and pepper to taste
Preheat oven to 350F degrees.
Cut pitas into small squares. Brush them with olive oil and Lay them out sparsley on a baking dish. Bake for 6-10 minutes, until light golden brown. Watch them closely because they can burn quickly. Set aside.
Chop the romaine, cucumbers, tomatoes, parsely, onion, and fresh mint (if using dry mint, mix it in the dressing). Toss in a large salad bowl.
Prepare dressing: The easiest way to mix dressing properly is to place the ingredients in a sealed jar and rapidly shake the jar for 20 seconds. You can also thoroughly whisk together the ingredients. Using one of the methods, combine olive oil, lemon juice, sumac, and salt pepper to taste. Pour the dressing over the salad and toss.
Immediately before serving the salad, toss in the pitas. Be sure to do this just before serving so the pitas stay crispy.