Refreshing Mixed Green Salad with Toasted Bread

Preheat your oven to 180°C. Cut the pita bread into small, bite-sized pieces. Spread them evenly on a baking sheet and toast for 8-10 minutes, or until they are golden brown and crispy. Set aside to cool.

While the pita cools, wash and prepare your vegetables. Chop the mixed greens. Dice the cucumber, tomatoes, radishes, and green bell pepper into uniform, bite-sized pieces. Roughly chop the fresh mint leaves.

In a large salad bowl, combine the chopped mixed greens, diced cucumber, tomatoes, radishes, green bell pepper, and fresh mint.

For the dressing, whisk together the olive oil, fresh lemon juice, sumac, salt, and black pepper in a small bowl until thoroughly combined and emulsified.

Just before serving, pour the prepared dressing over the vegetables in the large salad bowl. Add the cooled, toasted pita bread pieces.

Gently toss all the ingredients together to ensure the vegetables and bread are evenly coated with the dressing. Serve immediately and enjoy the crunch!