A fresh summer salad with a crunch from toasted pita bread.
1. Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas smooth side down on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil on surface of pitas. (Pitas do not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper. Bake until pitas are crisp and pale golden brown, 10 to 14 minutes. Let cool to room temperature.
2. Whisk lemon juice, sumac, garlic, and 1/4 teaspoon salt together in small bowl and let sit for 10 minutes. Whisking constantly, slowly drizzle in remaining 1/4 cup oil.
3. Break pitas into 1/2-inch pieces and place in large bowl. Add tomatoes, cucumber, arugula, cilantro, mint, and scallions. Drizzle dressing over salad and gently toss to coat. Season with salt and pepper to taste. Serve, sprinkling individual portions with extra sumac.
ATK - The Complete Mediterranean Cookbook