(Adapted from Spice, by Ana Sortun) Ingredients Pita Chips 2 x 6 to 8-inch thin pocket bread- see notes Spray olive oil Salt 2 tablespoons sesame seeds (or use zaatar!) Salad 1 1/2 cups cherry tomatoes, halved 2 cups small Turkish or Persian cucumber, cut into half-moons 1/4 cup red onion, finely sliced 1 yellow bell pepper, diced 5 radishes, sliced or quartered 1/2 cup flat-leaf parsley, chopped, more for garnish 1/4 cup fresh dill, chopped, more for garnish 1/8 cup fresh mint leaves, torn, more for garnish 1 teaspoon dried mint 1/3 cup olive oil 2 tablespoons sherry vinegar or red wine vinegar Zest from one small lemon 2 teaspoons sumac (divided) 2 teaspoons pomegranate molasses Salt and pepper to taste 2 cups lettuce, chopped into small bite-sized pieces (sturdy lettuces work best: romaine, little gem, endive, radicchio or a mix) lemon juice to taste, if needed Yogurt Tahini Sauce 1 cup plain yogurt ( if using non-fat or low-fat, add a splash of olive oil) or vegan yogurt 1/4 cup tahini paste (mix it first) 1 garlic clove, finely minced 1 teaspoon lemon juice generous pinch salt and pepper Instructions Preheat the oven to 300F Make the pita chips
This detail not only adds practicality but also contributes to the classic bridal aesthetic with a refined touch
Having two different wedding dresses for your big day makes perfect sense for some brides
Avoid pairing with light-colored clothing, accessories, or jewelry to prevent staining from friction or moisture
