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

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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.