2 sm Pita Bread Rounds
10 tb Extra Virgin Olive Oil
1 Clove Garlic; Peeled
3 tb Or More Lemon Juice
Salt And Freshly Ground
-Black Pepper
2 md Cucumbers; Peeled And Seeded
2 sm Hearts Of Romaine Lettuce;
-Coarsely Chopped
3 tb Fresh Mint Leaves; Coarsely
-Chopped
3 tb Fresh Parsley; coarsely
-chopped
Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split open
pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Olive Oil, then place
in a single layer on a baking sheet, and toast until crisp, about 5
minutes. Remove from oven and cool.
Rub a large salad bowl with garlic clove and discard. Combine lemon juice
and 8 Tbsp. olive oil in a bowl. Season dressing with salt and pepper and
set aside. Place cucumber, mint, lettuce, and parsley in salad bowl. Add
pita crisps and toss gently; serve immediately.
Notes: This tart, pungent salad (A kind of Middle Eastern cousin of Italy’s
panzanella) is a favorite throughout Syria.
Yields
6 Servings
