PITA SALAD WITH TAHINI DRESSING

Pita Salad with Tahini Dressing image

Provided by Molly Yeh

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

Light olive oil, for frying
3 day-old pitas, chopped or ripped into 1- to 2-inch pieces
Kosher salt
6 lightly packed cups fresh spinach
1/4 cup fresh mint leaves, chopped
2 medium tomatoes, chopped into 3/4-inch pieces
2 radishes, thinly sliced
1 large cucumber, chopped into 3/4-inch pieces
1/2 small red onion, thinly sliced
Freshly ground black pepper
1/4 cup tahini
1 tablespoon lemon juice
3/4 teaspoon sumac
1/4 teaspoon kosher salt
2 cloves garlic, minced

Steps:

For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt.
In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste.
For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side.