1 1/2-2 pounds mixed salad greens, see below
1 package grape tomatoes
1 pound, red bliss potatoes
1 fresh green pepper, sliced
10 radishes, sliced finely
1 bunch fresh Italian parsley, whole leaves
1 bunch fresh mint, julienned
1 medium red onion or sweet onion or 3 green onions, sliced (optional)
2 large thin Lebanese pitas, toasted
sea salt to taste
crushed black pepper to taste
6-8 Tb. Sumac Dressing
This is the mother of all salads. It is a meal in and of itself. You are not limited to just the ingredients listed, obviously. This salad is traditionally eaten during the summertime when there is an abundance of everything. Feel free to include any vegetables you would like.
1. Fresh greens. I like to use muesclin mixed greens, but you can use any variety you like (I would never recommend iceberg lettuce in anything you eat). Some recommendations include Boston lettuce, red lettuce, green lettuce, baby arugula, escarole, endive, radicchio, frizze, baby spinach, chicory and baby dandelion. Wash and dry the greens as necessary and put into the largest bowl you own.
2. Wash the potatoes and in a pot cover with water and add salt. Bring to a boil and cook until the potatoes are tender, but not mushy, 15 to 25 minutes. The potatoes should hold their shape completely, even when cut. When they are done cooking, run under cold water or place in an ice bath until cool. This is called shocking the vegetables and will stop the cooking. Slice each potato into halves or quarters. Add to the greens. Add the remainder of the vegetables.
3. Toast the two large pita either in a toaster oven or in your regular oven until medium brown in color. When cooled, break pita up into small bite size pieces with your hands. Add to salad.
4. Add between 6 to 8 Tb of salad dressing. The pita will soak up some of the dressing, so the amount varies. Season with salt and pepper as needed. Enjoy fresh. This is one salad that will keep decently overnight, so itís great as a leftover, but the pita might be a bit soggy.