Ingredients
For the Pita Croutons:
3-4 pitas, cut into large cubes
1 tbsp. Smoked paprika
1 tbsp. Parsley
1 tsp. Garlic powder
Salt
Oil
For the Pickled Onions:
1 large red onion, sliced thin
2 tbsp. Apple cider vinegar
3-4 tbsp. Maple syrup
Water to cover
Pinch of salt
For the Salad:
4-5 kalamata tomatoes, sliced into chunks
1 box cherry tomatoes, halved
2 cucumbers, cut into chunks
For the Dressing:
1 bunch @kosher_taste fresh parsley, chopped
3 lemons juiced
2 tbsp. Sumac
Pinch of salt
1/4 cup oil
Instructions
Mix your pita bread with all the spices and oil and lay out in a parchment lined baking sheet.
Bake in a 400F oven for 10 minutes.
Add your onions into a sealable container with the vinegar, syrup, salt and cover with water. Close the container and shake and let sit for at least 20 minutes or overnight.
In a small bowl, mix together all the dressing ingredients.
Add everything to your large salad bowl, mix and serve.