Lebanese Salad - Cooking Like Kate

Add the sliced red onion to a small bowl with a squeeze of lemon juice, salt, pepper, and a sprinkle of sumac. Let it sit for 10 minutes.
1/4 red onion, 1 tbsp fresh lemon juice, 1 tsp sumac, salt and pepper to taste
In a small bowl, whisk together the olive oil, lemon juice, finely chopped parsley, finely chopped mint, salt, and black pepper.
3 tbsp extra virgin olive oil, 3 tbsp lemon juice, 2 tbsp parsley, 1 tbsp mint, 1/2 tsp salt, 1/4 tsp black pepper
In a large bowl, add the mixed greens, chopped parsley, chopped mint, cucumber, and tomatoes.
5 cup mixed greens, 1 cup parsley, 1/3 cup mint, 1 Persian cucumbers, 2 medium tomatoes
Pour the dressing over the salad and toss gently until everything is evenly coated.
Top with the sumac onions and pita chips just before serving. Add extra lemon juice, salt, or sumac if desired.
1 cup pita chips

Brighten Flavor: Use fresh lemon juice for the cleanest, brightest taste.
Keep It Crisp: Add the pita chips right before serving so they stay crunchy.
Soften Onion Bite: Let the red onion sit with lemon and sumac before adding.
Dry Herbs Well: Pat parsley and mint dry so the salad does not get soggy.
Use Firm Tomatoes: Firmer tomatoes add freshness without watering down the salad.
Taste Before Serving: Add extra salt or lemon at the end if needed.
Chop Evenly: Small, even pieces help every bite taste balanced and fresh.
Dress Gently: Toss just until coated so the greens stay light and not weighed down.