The first time I tried this Lebanese salad was an accident – I ordered it as an afterthought to make the delivery minimum on Seamless. To my surprise, it was one of the best salads I ever had. When I spotted these watermelon radishes at the farmer's market, I knew I wanted to make my own version. This salad has so much flavor – it's crunchy, tangy, and the toasted pita makes it a more substantial meal. You can easily substitute red radishes – they're more traditionally used, but if you're lucky enough to get your hands on a watermelon radish this salad is the perfect use for one. —Look Cook
white wine vinegar
garlic – minced
1 1/2 teaspoons
Toasted Pita + Salad
arugula – lightly packed
mini cucumbers – sliced into half moons
scallions – thinly sliced
mint – torn
parsley – torn
watermelon radishes – thinly sliced
In This Recipe
Preheat your oven to 400°F. In the meantime, add all of the dressing ingredients to a small bowl and whisk to combine.
Grab a baking sheet and line it with foil. Tear the pita into bite sized pieces and add the olive oil and salt. Toss it all together with your hands, then spread the pieces out in one layer. Bake for 8-10 minutes until golden brown, flipping them over halfway through.
There's a lot of fresh produce in this salad – do yourself a favor by rinsing and drying all of the herbs and vegetables beforehand. Throwing everything in a large colander helps speed this process up, but isn't totally necessary. Then chop up the rest of the salad ingredients and add them to a large mixing bowl as you go – leave the feta out for now though!
Right before you're ready to eat, add the pita pieces and dressing to the bowl, gently toss it all together, then divide the salad onto 2 plates. Top with as much feta cheese as you'd like, drizzle with olive oil, and sprinkle on more sumac.