Middle-eastern pita salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Cucumber; peeled and cut into | |
| ; 1/4-inch dice | ||
| 1½ | large | Pita loaves; (preferably |
| ; Mediterranean-style | ||
| ; pocketless), cut | ||
| ; into 3/4-inch | ||
| ; pieces (7-inch) | ||
| ¼ | cup | Olive oil |
| 1 | tablespoon | Fresh lemon juice; or to taste |
| 1 | Garlic clove; minced | |
| ½ | Red bell pepper; cut into 1/4-inch | |
| ; dice | ||
| 1 | Tomato; chopped fine | |
| 2 | tablespoons | Finely chopped fresh mint leaves or 2; crumbled, plus |
| ; teaspoons dried, fresh mint sprigs | ||
| ; for garnish | ||
| Inner leaves of romaine; rinsed and spun dry | ||
| ; for garnish | ||
Directions
In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325F.oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.
In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well. Transfer the salad to a platter and garnish it with the romaine and the mint sprigs.
Serves 2.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.