Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, May 4, 2007

Middle Eastern Pita Salad

This makes a great main dish, but definitely could function as a side as well...which is actually what I usually use it for. HUGE hit in my house. I found it over at Love and Olive Oil who found it over at Epicurious. Enjoy.










1/2 seedless cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves, cut into bite sized pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
3 tablespoons finely chopped fresh mint leaves


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 325°F 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 chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well.

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