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Ingredients
  • 2 (6-inch) pita rounds, split in half and cut into 1-inch pieces
  • ½ cup plus 2 ½ tablespoons olive oil, divided
  • 1 teaspoon ground sumac, plus more for garnish
  • ¾ teaspoon kosher salt, divided
  • 4 ounces feta cheese, crumbled (about ¾ cup)
  • ½ cup plain whole-milk strained (Greek-style) yogurt
  • 1 cup packed fresh cilantro leaves and tender stems (from 1 small bunch)
  • ½ cup packed fresh flat-leaf parsley leaves (from 1 small bunch)
  • 1 ½ tablespoons fresh lemon juice, plus lemon wedges for serving
  • 1 ½ tablespoons red wine vinegar
  • 2 cups arugula
  • 4 medium celery stalks, peeled and very thinly sliced on an angle (about 1 ⅓ cups)
  • 1 cup thinly sliced fennel bulb (from 1 small fennel bulb)
  • 2 tablespoons toasted pine nuts
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