For the salad:
2 pints of multi color cherry tomatoes, cut in half
1 bunch of green onions (bulb removed), sliced diagonally
1 Middle Eastern cucumber, halved lengthwise & cut into chunks
1/4 cup mint, rough chopped
1/4 cup flat leaf parsley, rough chopped
1 tsp sumac
Juice of half a lemon
2 TBS pomegranate syrup
1/4 cup olive oil
Sea salt & pepper, to taste
Toasted Pita Chips:
1-2 TBS olive oil
2-3 pieces of pita bread, cut into small pieces
Add Falafel or Kibbeh for a satisfying meal
1. Toss the prepared veg in a medium sized bowl.
2. Prepare dressing ingredients in a small bowl and whisk. Pour over veg and toss. Refrigerate until ready to serve.
3. For the pita chips, heat the oil in a skillet. Add pita pieces and sauté until crispy. You will need to move the pita pieces around while frying so they get browned on all sides. Set aside until ready to serve. You want to add the pita chips to the salad at the last minute so the chips don’t get soggy.
4. Toss & serve with falafel and/or kibbeh.