Step 1
For the salad, quarter the cherry tomatoes, thinly slice the red onion and put into a large bowl. Mince the garlic clove into the bowl, add red wine vinegar, season with salt and pepper and toss to combine. Set aside to marinate while you prepare the rest of the salad.
Step 2
For the toasted pita, preheat the oven to 200°C. Cut or tear the pita bread into bite sized pieces and place in a medium bowl. Drizzle with the olive oil, the sprinkle with salt, pepper and paprika and toss to coat the bread. Spread the pita pieces onto a baking tray in a single layer and place in the oven for 5-10minutes, or until golden brown and crunchy. Set aside to cool completely.
Step 3
To make the dressing, add the olive oil, lemon juice, salt, pepper and sumac, to a jar and shake to combine.
Step 4
Thinly slice the capsicum and quarter the radishes, then slice the pitted olives lengthwise into quarters. Add everything the bowl with the marinating tomatoes and onion, and toss to combine.
Step 5
Pour the dressing over the salad and mix well until everything is coated. Mix half the pita through the salad and then transfer to a serving plate. Top with the remaining toasted pita and sprinkle with a little more sumac and some freshly chopped parsley. Serve immediately.
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