Categories: Salad
Ingredients
- 6 pita breads, cut into tiny pieces with scissors
- 3 tbsp olive oil
- 1 small head romaine, cut into small pieces
- 8 oz. cherry tomatoes, halved
- 1 medium-sized cucumber, deseeded, finely diced
- 4 scallions, thinly sliced
- 1 red pepper, finely diced
- 6 radishes, thinly sliced
- Small bunch fresh dill, chopped
- Small bunch fresh mint, finely chopped
- Salt and black pepper
- Pomegranate seeds, to garnish
- Dressing:
- 1 small garlic clove, crushed
- 1/2 tsp each salt and pepper
- 1 tsp lemon juice
- 2 tsp red wine vinegar
- 1/3 cup olive oil
Directions
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Preheat the oven to 400. Place the diced pita bread on a nonstick baking sheet, spoon on the olive oil, and turn to coat. Bake for about 5 minutes, turning once, until golden and crisp. Remove and leave to cool.
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To make the dressing, put all the ingredients in a small glass jar, close the lid, and shake well until thoroughly mixed.
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In a large bowl, combine the lettuce, tomatoes, cucumber, scallions, red pepper, radishes, herbs and pitas.
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Pour the dressing over the salad, season to taste with salt and pepper and toss well. Divide between 8 small bowls. Sprinkle with pomegranate seeds.