| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tried | 6 | Servings | |
INGREDIENTS
| 2 | Pita Bread Rounds | |
| 10 | T | Extra Virgin Olive Oil |
| 1 | Clove Garlic, Peeled | |
| 3 | T | Or More Lemon Juice |
| Salt And Freshly Ground | ||
| Black Pepper | ||
| 2 | Cucumbers, Peeled And Seeded | |
| 2 | Hearts Of Romaine Lettuce | |
| Coarsely Chopped | ||
| 3 | T | Fresh Mint Leaves, Coarsely |
| Chopped | ||
| 3 | T | Fresh Parsley, coarsely |
| chopped |
INSTRUCTIONS
Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split open pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Olive Oil, then place in a single layer on a baking sheet, and toast until crisp, about 5 minutes. Remove from oven and cool. Rub a large salad bowl with garlic clove and discard. Combine lemon juice and 8 Tbsp. olive oil in a bowl. Season dressing with salt and pepper and set aside. Place cucumber, mint, lettuce, and parsley in salad bowl. Add pita crisps and toss gently; serve immediately. Notes: This tart, pungent salad (A kind of Middle Eastern cousin of Italy's panzanella) is a favorite throughout Syria. Recipe by: Saveur Magazine Posted to MC-Recipe Digest V1 #985 by Suzy Wert <[email protected]> on Jan 5, 1998
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