Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Italys panzanella) is a favorite throughout Syria. Recipe by: Saveur Magazine Posted to MC-Recipe Digest V1 #985 by Suzy Wert on Jan 5, 1998
