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Ingredients

2 pocket breads

2 teaspoons olive oil

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon coarse-ground pepper

1/8 teaspoon ground sumac

3 cups bite-sized pieces of rinsed, crisped romaine lettuce

1/2 English cucumber, rinsed, quartered lengthwise

2 cups cherry tomatoes

1/2 sweet onion, thinly slivered

1/2 cup Italian parsley leaves

3 tablespoons chopped fresh mint leaves

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