Pita Bread Salad
INGREDIENTS:
2 each Pita Bread rounds, cut into 2″ squares
2 Tbs + 1/2 cup Extra-Virgin Olive Oil (I use 1/4 cup for dressing)
2 cloves Garlic, minced
2 each Cucumbers, large, halved, seeded, peeled and diced
1 pint Cherry Tomatoes, halved
2 each Scallions, chopped
2 Tbs Fresh mint, chopped
2 Tbs Flat-leaf Parsley, chopped
1/2 tsp Cumin, ground or Sumac
3 Tbs Lemon Juice, fresh (I use 1 Tbs.)
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper, freshly ground
8 each Pepperoncini, for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees. Arrange the pita squares evenly on a baking sheet. Bake for 5-8 minutes, until crisp. Do not let the squares get too brown. Set aside.
In a small skillet, heat 2 Tbs of olive oil. Add the garlic and heat for 1 minute, until soft but not browned. Set aside to cool.
In a serving bowl, toss the cucumbers, tomatoes, scallions, mint, parsley, cumin and lemon juice with the remaining 1/2 (or 1/4) cup olive oil. Add the garlic, toasted pita squares, salt and pepper and gently toss with your fingers until mixed. If you like, ofer the pepperoncini at the table on a small plate.
Hellum's Kitchen 