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| 1 | Green bell pepper, 1/4-inch dice |
| 1 Tasse | Cucumber, peeled, seeded and diced |
| 1 Tasse | scallions Chopped |
| 3/4 Tasse | flat-leaf parsley chopped |
| 1/2 Tasse | Coarsely-chopped fresh mint |
| 1 Tasse | Coarsely-chopped lettuce, not iceberg |
| 2 | cloves garlic |
| | salt |
| | pepper |
| 1/4 Tasse | lemon juice freshly squeezed |
| 1/3 Tasse | olive oil extra virgin |
| 1 1/2 Teelöffel | Ground sumac (available in Middle Eastern groceries) |
| 2 Tasse | Plum tomatoes, peeled, seeded & diced |
| 2 Tasse | Crumbled toasted pita |
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In a large salad bowl combine pepper, cucumber, scallions, herbs and lettuce. Crush garlic and chop it with 1/2 teaspoon salt to a paste. Combine in a small bowl with lemon juice, olive oil, sumac an d pepper. Whisk lemon dressing into salad ingredients, toss to mix, cover and refrigerate at least 1 hour and up to 3. Ten minutes before serving, add tomatoes and pita and toss well; season with sal t and pepper.
>From Taste Show # 4718
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