2cupstomatoesroughly chopped / halved if using small tomatoes
2cupscucumber sliced
½cupspring onion / green onionthinly sliced
1cupfeta cheeseroughly crumbled
1cupfresh herbs(mint, parsley)
For the dressing
3tbspolive oil
3tbspfresh lemon juice
small garlic clovecrushed/minced
1tspsalt
1tspsumac + more for serving
Instructions
Brush the pita bread and eggplant slices with olive oil.
Heat a grill or grill pan over high heat and cook the pita until golden brown and crisp. Cook the eggplant until caramelized and golden on both sides. Remove and set aside.
To make the dressing, whisk together all the ingredients and set aside.
Assemble the salad by combining the lettuce, tomatoes, cucumber, spring onion and feta in a large bowl.
Break the pita bread into rough chunks then add to the salad along with the grilled eggplant.
Pour over the dressing, toss and sprinkle with sumac then serve.