Categories: Salad

Ingredients

• 6 pita breads, cut into tiny pieces with scissors
• 3 tbsp olive oil
• 1 small head romaine, cut into small pieces
• 8 oz. cherry tomatoes, halved
• 1 medium-sized cucumber, deseeded, finely diced
• 4 scallions, thinly sliced
• 1 red pepper, finely diced
• 6 radishes, thinly sliced
• Small bunch fresh dill, chopped
• Small bunch fresh mint, finely chopped
• Salt and black pepper
• Pomegranate seeds, to garnish
• Dressing:
• 1 small garlic clove, crushed
• 1/2 tsp each salt and pepper
• 1 tsp lemon juice
• 2 tsp red wine vinegar
• 1/3 cup olive oil

Directions

1. Preheat the oven to 400. Place the diced pita bread on a nonstick baking sheet, spoon on the olive oil, and turn to coat. Bake for about 5 minutes, turning once, until golden and crisp. Remove and leave to cool.

2. To make the dressing, put all the ingredients in a small glass jar, close the lid, and shake well until thoroughly mixed.

3. In a large bowl, combine the lettuce, tomatoes, cucumber, scallions, red pepper, radishes, herbs and pitas.

4. Pour the dressing over the salad, season to taste with salt and pepper and toss well. Divide between 8 small bowls. Sprinkle with pomegranate seeds.

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