Ingredients

• 1 clove garlic
• 1/4 cup olive oil
• 1 medium lemon
• 1 tablespoon ground sumac, plus more for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium romaine lettuce heart
• 1/2 medium English cucumber
• 4 medium radishes
• 2 medium scallions
• 1 cup cherry or grape tomatoes
• 1/4 cup packed fresh basil leaves
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 1/2 (7 to 8-ounce) bag pita chips, preferably multi-grain (about 2 1/2 cups)
• 4 ounces feta cheese
• 2 (4-ounce) hot smoked salmon fillets
• Mince 1 garlic clove and place in a large bowl. Add 1/4 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons), 1 tablespoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.
• Prepare the following ingredients, adding each to the bowl as you go: Halve 1 medium romaine lettuce heart lengthwise and slice crosswise into 1-inch wide ribbons. Thinly slice 1/2 medium English cucumber, 4 radishes, and 2 medium scallions. Halve 1 cup cherry or grape tomatoes. Tear 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh mint leaves, and 1/4 cup packed fresh parsley leaves into bite-size pieces.
• Add 1/2 (7 to 8-ounce) bag pita chips to the bowl (about 2 1/2 cups), breaking any large chips into bite-size pieces. Toss to coat all the ingredients in the vinaigrette. Crumble 4 ounces feta cheese over the salad and toss to combine. Divide the salad among 4 shallow bowls or plates. Flake 2 (4-ounce) hot smoked salmon fillets evely over the top. Sprinkle with more sumac and serve.