• 6 inch pitas
• 3 tablespoon ground sumac or 2 tablespoons grated lemon rind
• 1 tablespoon extra-virgin olive oil
• 8 cup(s) thinly sliced romaine lettuce
• 2 cup(s) chopped tomato
• 1 cup(s) chopped fresh parsley
• 1 cup(s) thinly sliced green onions
• 1 cup(s) chopped fresh mint
• 1 teaspoons salt
• 1 piece cucumber, quartered lengthwise and thinly sliced (about 2 cups)

Preheat oven to 400°.
Place pitas in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted; break into bite-size pieces. Combine pita, sumac, and oil, tossing well to coat. Add lettuce and remaining ingredients; toss well.

Note: Ground sumac is available at Middle Eastern markets.