• ½ romaine lettuce head coarsely chopped.
• ½ pint grape tomato halved.
• 2 cups Persian cucumber diced.
• ½ cup red onion sliced,
• ½ cup bell pepper seeded and diced.
• ½ cup flat leaf parsley chopped and loosely packed.
• ⅓ cup radish thinly slices
• ¼ cup fresh mint coarsely chopped and loosely packed.

For the dressing

• ¼ cup extra-virgin olive oil
• ¼ cup lime juice
• 1 Tablespoon sumac more for sprinkling on the top.
• 2 garlic cloves minced.
• 1 Tablespoon dried mint or 1 teaspoon fresh chopped mint.
• ½ teaspoon freshly ground black pepper.
• 1 teaspoon pink salt or to taste

For the pita chips

• 2 small pita breads 4 inch, torn into pieces.
• 2 Tablespoons extra-virgin olive oil.