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Rach has one word for this Mediterranean "statement" salad: "Delicious!" It's also filling as written, she says, but for more protein or to make it even heartier, she and John sometimes add rotisserie or grilled chicken. Bonus: It comes together really quickly!
For more statement salads from Rach, check out her Steak Salad and Bacon, Apple and Spinach Salad.
Ingredients
For the Crispy Pita:
- 3 pitas, torn and separated
- Non-aerosol EVOO spray
- 3 tablespoons za'atar seasoning or 2 teaspoons each ground cumin, coriander and sumac and granulated garlic
- Salt
For the Dressing:
- ½ cup tahini
- ½ cup water
- ½ cup Greek yogurt
- 1 large clove garlic, grated
- Juice of 1 lemon
- 2 tablespoons good-quality EVOO
- Salt and pepper
- 1 cup mixed herbs (parsley, dill, mint, chives), finely chopped
- Dash of hot sauce (optional)
For the Salad:
- 1 large head of romaine or 5 Gem romaine lettuce, chopped
- 3 Roma tomatoes, chopped
- 3 Persian cucumbers or 1 ½ seedless English cucumbers, chopped
- 1 red onion, chopped
- 3 or 4 radishes, thinly sliced
- Thinly sliced chicken (optional)
Yield
Serves: 4
Preparation
For the pita, preheat oven to 375°F.
Arrange pita on a parchment-lined baking sheet, spray with EVOO and season with za'atar or mixed spices and salt. Bake until browned and crispy.
For the dressing, whisk up tahini, water, yogurt, garlic, juice of 1 lemon and EVOO. Season dressing with salt and pepper and stir in herbs. Adjust salt and pepper and add hot sauce (if using).
For the salad, in a large salad bowl, combine lettuce, tomatoes, cucumbers, red onions and radishes with the toasted seasoned pita and toss with dressing to coat. Top with sliced chicken (if using).