Combine to an emulsion using an immersion blender:
juice of 1 lemon
1/4 c C Spanish olive oil
1/8 C red wine vinegar
2 cloves garlic smashed to liquid
2 T sumac
salt
pepper
Toss with:
1/2 head each of romaine and leaf lettuce torn into bite-sized pieces
1 julienned green bell pepper cut into 3/4 in lengths
2 cucumbers, peeled, seeded, quartered longways and sliced thin
4 green onions finely sliced
15 mint leaves chopped
1 bunch flat leaf parsley chopped
1 cup snap peas veined and chopped
1/4 onion very finely sliced and chopped
thin outsides of 4 pita breads, toasted chopped and crisped in oil
Serve with:
remaining thick toasted pitas and cut in half-sized servings
Comment:
Byblos in Getzville NY makes the best, but this is a household favorite.