• 1 tablespoon vegetable oil for frying
  • 2 small (4 inch) pita breads, torn into pieces
  • 1 large English cucumber, finely diced
  • 3 cups halved grape tomatoes
  • ½red onion, finely diced
  • ¾ cup chopped Italian parsley
  • ¾ cup chopped fresh mint
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 teaspoon ground sumac, or to taste
  • 1 clove garlic, crushed (or more to taste)
  • kosher salt and freshly ground black pepper to taste
  • 1 ounce sheep’s milk feta cheese
  • Directions

  • Step 1

    Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.


  • Step 2

    Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

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