"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Middle-Eastern Pita Salad Recipe

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This recipe for Middle-Eastern Pita Salad, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 6, 2007


1/2 cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves (preferably Mediterranean-style pocketless), cut into 3/4-inch pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons finely chopped fresh mint leaves or 2 teaspoons dried, crumbled, plus fresh mint
sprigs for garnish
inner leaves of romaine, rinsed and spun dry for garnish

In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.
In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well. Transfer the salad to a platter and garnish it with the romaine and the mint sprigs.




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