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Made with toasted pitas, this crunchy chopped Middle Eastern salad can be made using any number of summer ingredients.
1/3 cup (75 mL) canola oil, plus extra for brushing
1 small head Romaine lettuce, chopped
3/4 cup (175 mL) cooked green lentils
1 cucumber, chopped
1 pint cherry or grape tomatoes, halved
quarter red onion, thinly sliced
1 cup (250 mL) chopped Italian parsley, mint, or cilantro
1 lemon, juiced
1 garlic clove, finely crushed
to taste, salt and pepper
Quick Tip: Add a garlic clove when cooking your lentils to boost flavour. Add a handful of crunchy, chopped radishes or salty, crumbled Feta cheese - both are delicious additions to this salad
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