Field Pea Fattoush Salad
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground sumac
- 1/2 teaspoon black pepper
- 2 (6-inch) pita bread rounds, torn into 1-inch pieces
- 1 pint heirloom cherry tomatoes, halved
- 2 Persian cucumbers, sliced (about 1 cup)
- 3/4 cup cooked fresh field peas, cooled
- 2 romaine lettuce hearts, chopped (about 6 cups)
- 1/3 cup packed small mint leaves
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