Celery Salad with Pine Nuts, Arugula, Feta, and Pita - Your Local Advertiser

Ingredients

• 2 6-inch pita rounds, split in half and cut into 1-inch pieces
• 1/2 cup plus 2 1/2 tablespoons olive oil (divided)
• 1 teaspoon ground sumac (plus more for garnish)
• 3/4 teaspoon kosher salt (divided)
• 4 ounces feta cheese (crumbled (about 3/4 cup))
• 1/2 cup plain whole-milk strained (Greek-style yogurt)
• 1 cup packed fresh cilantro leaves and tender stems (from 1 small bunch)
• 1/2 cup packed fresh flat-leaf parsley leaves (from 1 small bunch)
• 1 1/2 tablespoons fresh lemon juice (plus lemon wedges for serving)
• 1 1/2 tablespoons red wine vinegar
• 2 cups arugula
• 4 medium celery stalks (peeled and very thinly sliced on an angle (about 1 1/3 cups))
• 1 cup thinly sliced fennel bulb (from 1 small fennel bulb)
• 2 tablespoons toasted pine nuts