This classic Lebanese salad features a refreshing mix of greens, herbs and crisped flatbread, all tossed in a zesty sumac-spiced dressing. Perfect for pairing with meat or poultry, this salad also stands well alone as a hearty vegetarian meal with sides of tabbouleh and hummus. Sumac is one of the most powerful anti-inflammatory spices you can add to your cooking. It’s full of antioxidants, which help neutralize free radicals and can even help offset cancer, diabetes and heart disease. It has a pleasantly sour flavor, similar to lemon, and makes a delicious addition to dressings, dips and marinades.

Total Time: 20 minutes

Serves 2-4

Dressing Ingredients:

• 3 teaspoons ground sumac, soaked in 3 teaspoons warm water for 15 minutes
• 5 tablespoons fresh lemon juice
• 1 garlic clove, microplaned or finely minced
• ½ cup extra virgin olive oil
• ¼ cup chopped fresh mint
• Sea salt and black pepper, to taste

Salad Ingredients:

• 2 roughly 3 x 10-inch flatbreads
• 2 tablespoons extra virgin olive oil
• Sea salt and black pepper
• 1 head romaine lettuce, roughly chopped
• 1 cup thinly sliced Persian or English hothouse cucumbers
• 1 cup halved or quartered cherry or grape tomatoes
• ½ cup chopped fresh parsley
• ½ cup chopped fresh mint (reserve some whole leaves for garnish if desired)

Directions:

1. Whisk all the dressing ingredients together and set aside while you prepare the salad.
2. Preheat your oven to high broil, and toast the flatbreads until just crisped (this will only take a minute or two). Remove from the oven, break into bite-size pieces, and toss with the olive oil and a pinch of salt and pepper. Set aside.
3. On a large platter, arrange the lettuce, cucumbers, tomatoes, parsley and mint. Toss gently to combine. Pour over ½ the dressing and toss to combine. Add the flatbread and a bit more dressing if needed. Garnish with whole mint leaves, if desired, and enjoy!