This fresh Middle Eastern bread salad is especially delicious on a warm summer night. It is said to have originated in Lebanon where leftover pita was fried and tossed with seasonal vegetables and herbs. Try it as a side dish with Pan-Seared Salmon.
- 2 pieces of Metropolitan Market Pita (pockets)
- 1/4 C + 2 Tbsp MMt Extra Virgin Olive Oil, divided
- 1 tsp sumac (optional)
- 1 large beefsteak or heirloom tomato
- 1 English cucumber
- 1 Tbsp mint, chiffonade (very thinly sliced)
- 1 Tbsp parsley, chopped
- 1/4 red onion, sliced
- Juice of 1 lemon
- Salt and pepper
- 1 handful salad greens (optional)
- Cut pita into bite-size squares. Heat 4 Tbsp oil in a small pan; working in batches, add the bread and cook until golden on both sides. Set aside and sprinkle with sumacd, if using.
- Core tomato and cut into 1-inch chunks; place in a bowl. Slice the cucumber in quarters lengthwise. Cut into 1/2-inch pieces. Add to bowl.
- Add herbs, onion, and salad greens. Toss with 1 Tbsp lemon juice and 2 Tbsp olive oil. Season with salt and pepper, to taste.
- Add pita and toss gently. Adjust seasoning, if desired, and serve immediately.
- Cook’s Tip:
- To prepare ahead, keep salad greens and herbs refrigerated in one bowl and tomato and cucumber refrigerated in a second bowl. Store fried pita at room temperature. Toss as directed in steps 3 and 4.