I think that this is probably my favorite salad. I always order it in Lebanese restaurants, and I make it whenever I’m craving something more interesting than a garden salad. The dressing is what really makes it; tangy and a little bit sweet from the sumac and pomegranate molasses, with a hint of heat from the grated garlic. It sounds weird but I promise you’ll like it. The bread is integral to this salad as it balances out the acidity perfectly, and gives it that extra crunch, so don’t leave it out! Every time I make this I end up eating half of the bread as it comes out of the oven—there’s nothing quite as addictive as hot, crispy, lightly salted pita bread…mmmmmmm….
Anyways, I love this for summer lunches, it’s light and delicious, and if you toast the bread in the oven (like I do) rather than deep-frying it (even more delicious), it’s pretty darn healthy for you too. People will also think you are fancy and exotic thanks to the sumac and pomegranate molasses*. Just sayin’ J
*You can get both pomegranate molasses and sumac from good Middle Eastern food stores and specialty shops.