Back in May I posted A Salad for Spring, so it only seemed fitting to have a…Salad for Summer.

Love when the seasons collide.  Late-spring/early-summer yields the best assortment of vegetables. The farmers’ markets are hoppin’ this time of year.  Tomatoes, peppers, cucumbers, and squash blossoms are just starting to appear (at least here in NYC), whereas radish and fava beans and cauliflower have had a few weeks’ head start.

I went with what was seasonal and caught my eye, which, in my opinion, result in the best salads.
Let the ingredients speak for themselves.  Ended up with a nice assortment — cauliflower, fava beans, herbs (mint, parsley), green bell peppers, breakfast radish, green onions, tomatoes, squash blossoms, sorrel/lettuce mix…

All great salads need a bit of crunch, be it toasted nuts or seeds, croutons, or, in this case, toasted pita chips (which are a snap to make).

Lastly, you need a good dressing to tie everything together.

The dressing — a simple vinaigrette spiced with sumac and za’atar, and possessing a sweet-tart element from the addition of a touch of pomegranate molasses.

FYI…

Sumac — the fruit of a flowering plant in the genus Rhus; reddish-purple in color; imparts a nice fruity-tart, acidic element (but not as acidic as, say, lemon).

Za’atar — a spice blend of Middle Eastern origin; a mixture of thyme, sesame seeds, sumac, and salt.

Squash blossoms have a subtle, delicate flavor.  Visually, they add a bold pop and punch of color to any dish.

I added some shredded chicken (leftover from last night’s dinner) to the salad.  The chicken (spatchcocked/butterflied and grilled over charcoal) lends a really nice smoky component to the salad.

The pita chips really make this salad and contribute that needed bit of crunch.

Carefully slice open the pita.  Brush with olive oil or butter.  I sprinkled some with za’atar and some with sumac, and toasted in the oven for 10-15 minutes.

A Salad for Summer

The following quantities are just a guide (no need to be exact with a salad; feel free to add more or less as you please).
handful of cherry tomatoes, halved or quartered
1 to 2 small bell peppers (green and/or red), diced
handful of lettuce (used a mesclun/sorrel/amaranth mix)
1 cucumber (Persian preferably), thinly sliced
6 to 8 breakfast radish, thinly sliced
2 green onions, thinly sliced
1/4 to 1/2 small head of cauliflower, florets thinly sliced
1 lb (unshelled) Fava beans, blanched and peeled
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
2 to 3 Squash blossoms (torn into pieces)
Pita crisps (recipe below)
dressing (recipe below)
shredded chicken (optional)
sea salt and freshly ground black pepper

Mix all the ingredients in a large bowl.  Toss with desired amount of dressing.

Pita Crisps

pita bread (white or whole wheat)
melted butter or olive oil
za’atar
sumac

Preheat the oven to 350F.

Carefully slice the pita in half.  Brush both sides with butter or olive oil.  Sprinkle with za’atar or sumac.  Place on baking sheet.  Bake for 10-15 minutes until crisp and lightly browned.  Let cool. Break into pieces.

Dressing

2 cloves of garlic, smashed to a paste
3/4 cup extra virgin olive oil
2 teaspoons sumac
2 teaspoons za’atar
squeeze of lemon
1 1/2 tablespoons pomegranate molasses
sea salt and freshly ground black pepper

Combine all ingredients in a small bowl.  Whisk to combine.  Season to taste.