Instructions
- In a large bowl, combine tomatoes, cucumber, radishes, parsley, mint, green onions, and feta. Pour sumac vinaigrette over top and toss well to combine.
- Crumble cooled pita chips over top and toss gently to combine.
Notes
Note that this recipe does not use the full amount of sumac vinaigrette (see recipe here). You'll have some leftover. It can be stored, covered, in the refrigerator.
One batch of seasoned pita chips is equal to 2 full-size pocket pitas, which is about 32 chips (see recipe here). You can also use store-bought pita chips.
If making salad in advance, wait to add the pita chips until just before serving.
To keep this recipe vegan, simply omit feta or use a plant-based substitute.
