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