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

Green Salad with Toasted Pita Bread Green Salad with Toasted Pita Bread
This tart, pungent salad is a favorite throughout Syria.
Yield: serves 6

Ingredients

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

Instructions

  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.
  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.

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