👨‍🍳 Instruktioner

1. 1

   Preheat oven to 425°F (220°C). Tear pita bread into bite-sized pieces. Toss with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and toast for 8-10 minutes, or until golden brown and crisp. Set aside.

   ⏱️ 10 minutes

   💡 Proffstips: Watch the pita closely to prevent burning.
2. 2

   In a large salad bowl, combine the chopped romaine lettuce, cucumber, tomatoes, radishes, green onions, parsley, and mint.

3. 3

   Prepare the dressing: In a small bowl or jar, whisk together the remaining 5 tablespoons of olive oil, lemon juice, pomegranate molasses (if using), minced garlic, sumac, salt, and black pepper until well combined.

   💡 Proffstips: For a stronger sumac flavor, you can add a little more.
4. 4

   Pour about half of the dressing over the vegetables in the salad bowl. Toss gently to coat.

   💡 Proffstips: Start with half the dressing and add more as needed to avoid over-dressing.
5. 5

   Add the toasted pita chips to the salad and toss gently once more. Taste and adjust seasoning if necessary.

   💡 Proffstips: Add pita chips just before serving to maintain their crispness.
6. 6

   Transfer the salad to a serving platter or individual bowls. Drizzle with any remaining dressing and serve immediately.