By Lisa Zwirn
Globe Correspondent / February 16, 2011

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Serves 6

Lebanese chopped salad is traditionally made with ground sumac, a red lemony power available at Middle Eastern markets. You can also use za’atar, a spice blend of dried thyme, sumac, toasted sesame seeds, and salt.


1/4 cup lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil

1. In a small bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil.

2. Taste for seasoning and add more salt and pepper, if you like


2 large pita rounds (each 11-inch diameter) or 3 smaller rounds, split
2 1/2 tablespoons olive oil
1 tablespoon za’atar
1 small head romaine lettuce, leaves cut crosswise into 1-inch slices
2 medium tomatoes, coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
1/4 red onion, thinly sliced
1/4 cup chopped fresh parsley
1. Set the oven at 350 degrees. On 2 large baking sheets, set the pita rounds, rough sides up. Brush with olive oil and sprinkle with za’atar. Transfer to the oven. Bake for 10 to 15 minutes or until the pita is golden and crisp, rotating the sheets from top to bottom halfway through baking. Cool on a rack, then break the round into bite-size pieces.

2. On a large platter, arrange the lettuce, tomatoes, cucumber, onion, parsley, and toasted pita. Pour the dressing over the salad and toss well. Taste for seasoning and add more salt and pepper, if you like.