Executive digital editor Helen Rosner got the recipe for this Middle Eastern bread salad from her Palestinian mother-in-law, who—over decades living in the U.S.—has tweaked a traditional recipe into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce.
- 1⁄2 medium onion, thinly sliced
- 1⁄2 cup rice wine vinegar
- 1⁄4 cup lime juice
- 2 tbsp. canola oil
- 2 tbsp. dried mint
- 2 Persian or Kirby cucumbers, halved lengthwise and sliced into ¼” pieces
- 1 head iceberg lettuce, chopped or torn into bite-size pieces
- 1 tomato, quartered and sliced into ¼” pieces
- 2 cups pita chips (such as Stacy’s), gently crushed
- Kosher salt and freshly ground black pepper, to taste
- Marinate sliced onion in the vinegar for 3–5 minutes. Drain onion, discarding vinegar. In a large bowl, combine onion with lime juice, oil, mint, cucumbers, lettuce, tomatoes, and half the pita chips. Season with salt and pepper, to taste. Let salad rest for 5 minutes before adding reserved pita chips; toss again and serve.