sumac, which can be found in specialty markets, some well stocked grocery stores, and online from suppliers or cool little stores like Penzey's.
adapted from an unknown source, and not very exact at that
4 c. chopped romaine lettuce, about 1 small head
1 seedless, english cucumber, chopped
2-3 roma or vine ripened tomatoes, chopped
1/2 c. finely chopped parsley
2-4 green onions finely sliced
3/4 to 1 tsp. ground sumac
2 pieces of pita bread - we used whole wheat here
1/2 green pepper, chopped (optional)
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
1 clove garlic, crushed
salt and pepper
1. Preheat oven to 350 °F. Break pita bread into small pieces and place on a baking sheet. Bake for about 5 minutes or until lightly toasted and the edges are golden brown.
2. In a large bowl, mix salad ingredients with toasted pita.
3. In a small bowl, whisk together the oil, lemon juice, and garlic. Season to taste with salt and pepper. Pour over salad and serve immediately.
This recipe makes a conservative amount of dressing. We don't like our salads dripping with dressing. I have even made it with only 2 Tbsp. each of oil and lemon juice. So feel free to scale it up a bit with 1/4 to 1/2 c. of each. This salad is also exceptionally delicious topped with crumbled feta cheese.