I first tasted this Mediterranean classic at a Lebanese restaurant. Although the main components of the salad are reminiscent of an Israeli salad, the toasted pita chips add a different texture and create a flavorful result. This is a great salad for a Shabbat cold luncheon.
- Brush the tops of the pita bread with the 1 tablespoon olive oil, and sprinkle zatar over the tops. Bake at 375°F until golden and crisp. Allow to cool and then break into 1/2-inch pieces. Set aside.
- Combine the lemon juice, olive oil, and seasonings in a small, screw-top jar. Adjust seasoning if necessary and set aside.
- Combine all the vegetables in a serving bowl, and sprinkle with the sumac and pita pieces.
- Just before serving, toss with the salad dressing.
- Sumac is the small red berry from wild bushes that grow throughout the Levant. Its flavor is suggestive of lemon or a sour candy.
- The easiest way to seed a cucumber is to cut it in half lengthwise and run a spoon tip or melon baller down the middle, scraping out the seeds as you go.
- To seed a tomato, cut the tomato in half horizontally and gently squeeze each half, cut side down, over the sink. A final shake should release the seeds.