Instructions

• Chop and build all of your vegetables for your salad. Once you are done building your salad I like to add sumac and mint powder throughout. I add sumac and mint powder to the salad dressing as well.
• Mix all of your salad dressing ingredients together and whisk it well to combine all of the ingredients together.
• Cut your fresh pita bread into squares or triangles and sauté them on the stovetop in a few tablespoons of olive oil. The bread cooks really fast and to get them to the golden and crunchy texture you are looking for, it shouldn’t take more than 5 minutes. Add salt and pepper to them for flavor and set aside. You can purchase store bought pita chips/bread but there is no comparison in the depth of freshness and flavor then sautéeing your own fresh pita bread.
• There is no rule to the order of building your salad, your dressing, or your sautéed pita bread. Once you are ready to serve your salad, I recommend tossing the dressing over the salad right before and topping the salad off with the sautéed pita bread at the end so they don’t get soggy.

ENJOY!