1/4 cup fresh flat-leaf Italian parsley, coarsely chopped
1 teaspoon ground sumac (optional)
Measuring cups and spoons
Cutting board
Chef's knife
Glass jar
Large bowl
Instructions
Season and toast the pita bread: Arrange a rack in the middle of the oven and heat to 350°F. Brush the pita with the oil and sprinkle with the sumac and salt. Cut the pita into bite-sized pieces, then arrange on a baking sheet. Bake until crisp on the bottom and edges, 10 to 12 minutes. Break into bite-sized pieces.
Make the vinaigrette: Place all of the vinaigrette ingredients in a glass jar. Cover and shake vigorously until emulsified.
Build the salad: Place all the salad ingredients except the sumac in a large bowl. Top with the toasted pita, drizzle with enough sumac vinaigrette to coat the greens and pita, and toss to combine. Dust the top of the salad with the ground sumac, if desired, and serve immediately.
