With a bright lemon dressing and crispy pita chips, this is your perfect summer salad

Ingredients

Pitas

2 (8-inch) pitas, torn into bite-sized pieces

1/4 cup extra virgin olive oil

Lemon Dressing  

3 1/2 tablespoons fresh lemon juice

1 large garlic clove, pressed or minced

1 teaspoon honey, or to taste 

1 teaspoon sumac plus 1/4 teaspoon for garnish 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup extra-virgin olive oil

Salad
 

1 head of Romaine lettuce, chopped into bite-sized pieces

6 ounces fennel bulb, trimmed, quartered, and thinly sliced or shaved (about 1 to 1 1/4 cups), reserving 2 tablespoons fennel fronds for garnish 

1 cup hulled strawberries, sliced into bite-sized pieces

1/2 cup fresh blueberries 

1 1/4 cups minced red onion

1 tablespoon roughly chopped fresh dill leaves, or to taste 

1 tablespoon roughly chopped fresh parsley leaves, or to taste 

1 tablespoon roughly chopped fresh mint leaves, or to taste 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper