Saturday, June 4, 2011


This is a flavorful Middle Eastern salad recipe from my friend Rachel.  I make it whenever fresh tomatoes and cucumbers are abundant.  Enjoy!

1 cucumber, chopped and peeled
1 tsp salt
Mix and let stand to drain 30 minutes.  Preheat oven to 350 deg.  Open 2 7-inch pita and bake until lightly browned.  Break into bite-sized pieces.  Press water from cukes.  Rinse and blot dry.  Combine cucumbers with:
3 medium tomatoes, chopped
1 small green pepper, chopped
6 scallions, chopped
1/3 c. chopped flat-leaf parsley
2 T chopped cilantro
1 T. chopped mint

Whisk together:
1/3 c. olive oil
juice of 1 lemon
1 clove garlic, crushed
1/4 t. salt 
Pour dressing over veggies and toss.  Add pita, toss.  Serve immediately.

I also like to add a healthy sprinkling of sumac, a Middle Eastern spice.