For the Salad:

– 6–8 cups mixed greens lettuce

– 1 English cucumber, sliced

– 5 campari tomatoes, quartered or chopped

– ½ cup Kalamata olives, pitted and halved (substitute black olives or capers if needed)

– ⅓ small red onion, thinly sliced

– 8 oz burrata cheese, broken into pieces

For the Herbs:

– 1 cup fresh chopped basil

– ⅓ cup fresh chopped dill

For Toasted Pita Chips:

– 2 slices pita bread, broken into bite-sized pieces

– 3 tbsp olive oil

– ½ tsp sumac (optional)

For the Dressing:

– ⅓ cup extra virgin olive oil

– Zest and juice from 1 lemon

– Sea salt or flake salt to taste