Category Archives: Sensational Salads

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.

INGREDIENTS:

3 cups                Fresh Corn Kernels

tt                          Kosher Salt

1 lb                      Fresh Green Beans, trimmed and cut in half diagonally

1                          Small Red Onion, cut in half through the root end, root trimmed and cut lengthwise into very thin slices

1                          Garlic Clove

1/4 cup               Red Wine Vinegar

1/3 cup               Extra Virgin Olive Oil

1 pint                   Cherry Tomatoes, cut in half

1 cup                   Fresh Basil, roughly cut

tt                           Black Pepper, freshly ground

INSTRUCTIONS:

Bring a medium pot of water to a boil.  Add the corn kernels and blanch for 1 minutes.  Scoop out the corn with a strainer.  Set aside.  Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 minutes.  Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water.  (Which will crisp it and mellow its flavor.)  Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt.  Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar.  Let sit for 5 to 10 minutes and then whisk in the olive oil.

Just before serving, drain the onions.  Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl.  Season with salt and pepper and toss with the vinaigrette.  Taste again and add more salt, pepper, or vinegar if needed.  Serve right away.