This has to be the most popular or second most popular salad from the Levant. Just like every other dish, each region and even each household has a different way of putting this together. But the one thing each recipe shares is large cut veggies and crunchy pita. My family being from Gaza, we like to add a little spice to everything. It’s not an absurd amount, it’s still a salad, but the little bit of heat we add is quite nice I have to admit.
Serves: 4
Time: 30 minutes
Ingredients
1 Romaine Lettuce Head
15-20 Cherry Tomatoes
2-3 Persian Cucumbers
2-3 Radishes
0.5 cup Fresh Mint (minced)
0.25 cup Purslane (minced)
1 Green Onion
Pita Chips
0.25 Jalapeño
1 Garlic Clove
3 tbsp Olive Oil
1 Lemon
1 tsp Salt
1 tsp Sumac
Instructions
Start by first thoroughly washing and drying all your produce. Then slice the lettuce into quarter inch strips. Dice the tomatoes into quarters. Slice the cucumber into 4 strips then dice. Remove the tops and bottoms of the radish then cut into even circles (using a mandolin would make this a lot easier). Roughly mince the mint and purslane. Finely chop the green onion. Place all in a large mixing bowl.
For the dressing take a small slice of jalapeno, a garlic clove, and a generous pinch of salt. Grind them together into a paste. Then squeeze the juice of one lemon and add the olive oil and mix.
Just before serving add the pita chips to the mixing bowl. Add the sumac, the dressing, and mix well. Then plate and enjoy!
