Refreshing, crunchy, and vibrant, this Lebanese toasted bread and tomato salad is perfectly suited for the hot summer months. It is very easy and quick to prepare, and yet, packs loads of flavor. I like to purchase local pita, such as the one made in Neomonde Deli in Morrisville or at the Mediterranean Deli in Chapel Hill. You may chop all of the ingredients ahead of time but add the bread just before serving, so it can retain its crunch.
Ingredients
- 3 large whole wheat pita breads
- 2 1/2 cups chopped ripe heirloom tomatoes
- 1 1/2 cups peeled, seeded, and diced cucumber
- 1 cup minced flat leaf parsley (leaves and tender stems)
- 3/4 cup minced red onion
- 1/4 cup minced mint
- 1/4 cup minced cilantro
- 1/4 cup minced chives
- 2 large cloves of garlic, minced Zest of 1 lemon
- 1/2 cup lemon juice, to taste
- 1 tablespoon sherry wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 325°F. Using a sharp knife, cut the pita breads into 2-inch pieces and spread on a large baking sheet; bake, tossing occasionally until toasted, for about 8 minutes (be careful not to burn it). Remove from the oven and set aside to cool. In the meantime, combine the tomatoes, cucumbers, onion, parsley, mint, cilantro, and chives in a large bowl; toss well. In a medium bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the vegetables and toss well; let them sit at room temperature for 30 minutes, tossing occasionally. When ready to serve, add the bread, stirring, to coat well; adjust seasonings to taste. Serve immediately.
Serves 4-6
