1/2 cup Olive Oil
1/2 cups Fresh Squeezed Lemon Juice
1 teaspoon Apple Cider Vinegar (can Substitute White Vinegar)
2 teaspoons Dried Mint
2 cloves Garlic
1 1/2 teaspoon Sugar
3/4 teaspoon Salt
1/4 teaspoon Fresh Gound Black Pepper
1 teaspoon Sumac (I bought mine online)
1/4 cups Loosley Packed Fresh Parsley
approximately 10 mint leaves (more or less depending on your taste)
Place all of the dressing ingredients in a blender and mix well. Refrigerate for at least 1 hour to allow all of the flavors to blend together.
For the salad, use Romaine lettuce, cucumbers, green onions and tomatoes. I also add feta.
Top the salad with Pita Chips that you can make. Take some very thin pita bread (Arabic if you can find it), cut into 1-inch strips by about 2 inches long and fry in some olive oil until crispy. (You don’t need a lot of oil to fry these in, just enough to crisp them. I also use a nonstick skillet when frying these). Sprinkle on top of the salad and enjoy!