| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg10 |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Cucumber; peeled/seeded/diced |
|
|
Salt |
| 2 |
|
7 inch pita breads |
| 3 |
|
Ripe tomatoes; chopped |
| 1 |
sm |
Green pepper; diced |
| 6 |
|
Scallions; (including some of |
|
|
; the green), |
|
|
Finely chopped |
| 1/3 |
c |
Parsley; chopped |
| 2 |
tb |
Cilantro; chopped |
| 1 |
tb |
Mint; chopped |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
lg |
Lemon; juice of |
| 1 |
|
Clove garlic; finely chopped |
| 1 1/2 |
ts |
Ground sumac; if available |
INSTRUCTIONS
Put the cucumber in a colander, toss with 1 tsp salt, and set aside to
drain. Preheat the oven to 350°F. Open the breads and bake them on a sheet
pan until crisp and light brown, about 10 minutes. Break them into
bite-sized pieces and set aside. Press the excess water out of the
cucumbers, then rinse quickly and blot dry. Put them in a bowl with the
rest of the vegetables and the herbs.
In a screw-top jar, shake together the oil, lemon juice, garlic, sumac, and
1/4 tsp salt. Pour it over the salad, then toss well. Add the bread, toss
again, and serve. Serves 4-6.
Per serving: 173 Calories (kcal); 14g Total Fat; (67% calories from fat);
3g Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Vegetarian Cooking for Everyone by Deborah Madison
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