2tablespoonswhite wine vinegaror apple cider vinegar
1large garlic clovegrated or minced
2tablespoonsextra-virgin olive oil*
1Tablespoonground sumacavailable in better supermarkets or Middle Eastern markets
1/2teaspoonkosher salt
1/2teaspoonfreshly ground pepper
For the salad:
1medium tomatocut into half inch pieces, or 1 cup cherry tomatoes, halved or quartered
4-5mini cucumberspeeled, halved lengthwise, and cut into half-moons
4-6radishesthinly sliced
1/2small red onionfinely chopped
4scallionswhite and light green parts, thinly sliced
1/4cuppomegranate seedsoptional
1/4cuproughly chopped fresh flat-leaf parsley
2tablespoonsroughly chopped fresh mintleaves only
Instructions
Preheat the oven to 400°F. Place pitas on a large rimmed baking sheet and bake until dry and crisp, about 6-8 minutes. Remove from the oven and let cool completely, then break into bite-size pieces. Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
In a small bowl, whisk the yogurt, lemon juice, vinegar, garlic, olive oil, sumac, salt, and pepper. Set aside.
In a large serving bowl, stir together the salad ingredients. Drizzle the dressing over the top and toss to coat, adding more as needed.
Add in the toasted pita pieces and gently toss again.
Sprinkle with a pinch more sumac and salt if desired.
Serve immediately.
Notes
*If omitting the yogurt, add 2 more tablespoons of olive oil.