Another refreshing dinner… this one is super quick to prepare. The only cooking involved is toasting the pita chips, how much easier does it get? If you can eat it (sigh), top it with feta cheese for an added kick. We eat it as a main dish with a side of basmati rice, but it could also be a great side dish for something else.
Middle Eastern Pita Salad
Recipe from Epicurious
1/2 seedless cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves, cut into bite sized 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
3 tablespoons finely chopped fresh mint leaves
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 325Â°F 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 chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well.