This is a simple, tasty and healthful (and pretty!) salad of Mid-Eastern origin, another recipe that you can modify at will.
This will keep well for a day or two in the fridge, but if doing so, add the lettuce and pita chips just before serving so they will still have their lovely crispiness.
Ingredients:
- 1 large or 2 small pita breads
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- A dash of hot sauce (optional)
- 1 English (hothouse) cucumber or a regular cucumber
- 1 tsp. salt
- 3 scallions, sliced thinly OR 1/2 red onion, finely diced
- 2 tomatoes, diced
- Chopped lettuce (optional)
- 1/4-1/2 C. chopped herbs of your choice (I used mint, basil and parsley)
- 1 garlic clove, finely minced (optional — strong in flavour)
- Crumbled Feta cheese (optional)
Method:
Chop the cucumber into approximately 1″ chunks, then mix with the salt, leave for 15 minutes, then rinse and drain. (If using a traditional cucumber, first peel and remove the seeds.)
Tear or cut the pita into about 1″ pieces, then either fry in oil or bake in a 350 degree oven for about 8 minutes (but check often, because it will go from nicely toasted to burnt in about a minute):
Meanwhile, get your chopping done:
Whisk together the olive oil, lemon juice, garlic and hot sauce:
Stir in everything else, except the lettuce and pita chips if not immediately serving:
Taste and correct seasoning.
Yum!
-R