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["Recipe courtesy of\u00a0<\/em>Joyce Goldstein,<\/strong>\u00a0<\/em>Mediterranean Fresh<\/a>\u00a0(W.W. Norton & Co., 2008)\u00a0Photo courtesy of\u00a0<\/em>


  • 4 large or 8 small pita breads
  • 1 to 1 ½ cups basic citrus dressing (see below)
  • 2 teaspoons ground sumac (optional)
  • Sea salt and freshly ground black pepper
  • 2 ½ to 3 cups diced tomatoes, cut 1 ½ inch thick (3 medium tomatoes)
  • 2 cups diced cucumbers, peeled and seeded if necessary, cut ½ inch thick (2 small cucumbers)
  • 1 ½ cup very finely diced red onion
  • 6 tablespoons finely chopped green onions (white and green parts)
  • 1 cup chopped fresh flat-leaf parsley
  • ½ cup thinly slivered fresh mint
  • 2 cups chopped purslane (optional)
  • 4 cups loosely packed romaine strips, cut 1 inch wide

For the citrus dressing

  • ½ cup California Olive Ranch extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper


  1. Heat the oven to 350 degrees F. Place the pita breads on a baking sheet and bake until they are dry, about 15 minutes. Remove from the oven. When cool enough to handle, break the bread into large bite-sized pieces.
  2. In a small bowl, whisk together the dressing and sumac, if using, and add salt and pepper to taste.
  3. In a large salad bowl, combine the tomatoes, cucumber, red onion, green onion, parsley, and mint, then add the pita pieces, the purslane if using, and the romaine, and toss with the remaining dressing. Serve immediately.

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