Green Salad with Toasted Pita Bread

Name: Green Salad with Toasted Pita Bread
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 small rounds pita bread; 10 tbsp. extra-virgin olive oil; 1 clove garlic, peeled; 3 ⁄ 4 tbsp. fresh lemon juice; Salt and freshly ground black pepper; 2 medium cucumbers, peeled, seeded and coarsely chopped; 1 ⁄ 2 hearts romaine lettuce, coarsely chopped; 3 tbsp. coarsely chopped fresh mint; 3 tbsp. coarsely chopped fresh parsley

Serves
serves 6

ROGER SHERMAN

This tart, pungent salad ( a kind of Middle Eastern cousin of Italy's panzanella) is a favorite throughout Syria.

Ingredients

2 small rounds pita bread
10 tbsp. extra-virgin olive oil
1 clove garlic, peeled
³⁄₄ tbsp. fresh lemon juice
Salt and freshly ground black pepper
2 medium cucumbers, peeled, seeded and coarsely chopped
¹⁄₂ hearts romaine lettuce, coarsely chopped
3 tbsp. coarsely chopped fresh mint
3 tbsp. coarsely chopped fresh parsley

ADVERTISEMENTAD

Instructions

Step 1

Preheat oven to 400 degrees. Split open pita rounds. Cut each into wedges. Toss pita with 2 tbsp. olive oil, then place in a single layer on a baking sheet and toast until crisp, about 5 minutes. Remove from oven and cool.

Step 2

Rub a large salad bowl with garlic clove, then discard. Combine lemon juice and 8 tbsp. olive oil in a bowl. Season dressing with salt and pepper and set aside. Place cucumber, lettuce, mint, and parsley in salad bowl. Add pita crisps and dressing and toss gently. Serve immediately.

Preheat oven to 400 degrees. Split open pita rounds. Cut each into wedges. Toss pita with 2 tbsp. olive oil, then place in a single layer on a baking sheet and toast until crisp, about 5 minutes. Remove from oven and cool.
Rub a large salad bowl with garlic clove, then discard. Combine lemon juice and 8 tbsp. olive oil in a bowl. Season dressing with salt and pepper and set aside. Place cucumber, lettuce, mint, and parsley in salad bowl. Add pita crisps and dressing and toss gently. Serve immediately.