This Lebanese salad gets it tartness from sumac and makes great use of left-over pita bread (though left-over pita bread at our house rarely happens!)
1 pita bread
handful of radishes, cut in half
6 scallion, sliced or sliced red onion
a few leaves or romaine, torn
large handful or flat leaf parsley, coarsely chopped
large handful of fresh mint, coarsely chopped
sprigs and leaves of a small bunch of purslane
1 tbsp. sumac
salt and freshly ground pepper
6 tbsp. lemon juice
6 tbsp. olive oil
Split open the pita and broil until lightly golden and crisp. Break into small pieces. Chop cucumber. Place vegetables and herbs into a bowl. Scatter pita bread over top of salad. Whisk the sumac, salt and pepper
into the lemon juice, then whisk in oil. Pour the dressing over the salad, toss, and serve at once.
If you do not have purslane substitute watercress or add more parsley and mint. You can also add chopped bell peppers to the salad.