MIDDLE EASTERN PITA & VEGETABLE SALAD

By BobD

Ingredients

• 3 3 3 (6-inch) Arabic pita breads
• 1 1 1 large garlic clove, finely chopped or pureed (optional)
• 1/2 1/2 to teaspoon salt, or to taste
• 1/4 1/4 1/4 cup freshly squeezed lemon juice
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup plain low-fat yogurt
• to ground black pepper to taste
• 1 1 1 pound tomatoes, coarsely chopped
• 1 1 3 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
• 6 6 6 scallions, white and light green parts, sliced
• 1/2 1/2 1/2 cup chopped flat-leaf parsley
• 1/4 1/4 1/4 cup slivered fresh mint leaves
• 1 1 1/2-inch romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
• 4 4 4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
• 2 2 2 teaspoons ground sumac (optional)

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

Note: You can substitute an additional romaine heart for the arugula, watercress and purslane.

1. If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325F oven, until lightly browned and crisp.

2. Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.

3. Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.

Variation: Not traditional, but good: Add 1 small ripe avocado, diced, to the salad ingredients.

Yield: Serves 6 to 8 generously

Advance preparation: You can prep the vegetables and toast the pitas hours before composing the salad. But dont toss the salad until just before serving.