We had a version of this at Heritage Days and as I ate it, I thought I can make this and here is my version! This Middle Eastern Salad is a treat. This will serve eight but if you like salad like we do, you can always cut down on the dressing to lighten things up.
- 2 x pita breads (if you want to use one only, separate the halves)
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1-2 cloves garlic, minced
- 1/2 tsp ground grated lemon rind or sumac
- 1/2 tsp crumbled oregano
- 1/2 tsp pepper
- 1 cup sliced red onions
- 3 x green onions, sliced
- 1 x green pepper, diced
- 1 x English cucumber, seeded and diced
- 1/4 cup each chopped fresh parsley and mint
- 4 cups torn romaine lettuce
- Toast pita breads in 375 degree oven , about 10 minutes or grill on the BBQ until marked and crisp, about 3 minutes. Cool. Break in to bite sized chunks. Reserve. You could also use a flat bread, Spelt Pita or your choice. You have the control.
- In a large bowl, whisk together olive oil, lemon juice, garlic, lemon rind, oregano, salt and pepper. Add red and green onion, green pepper, cucumber, parsley and mint. Toss to coat. Add pita bread chunks, lettuce and tomatoes to bowl. Toss and let stand for 10 minutes before serving.
I will take this for lunch. You could also add a few chick peas for protein. I will take the salad dressing in a separate container, drizzle it in my portion of salad and break a few pieces of pita before eating to mix well with the dressing. A nice side of carrot sticks, celery and cherry tomatoes with humus would be nice too!