Pita Bread Salad With Cucumbers, Cherry Tomatoes, And Fresh Herbs
Serves 6
Ingredients
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1⁄4-inch dice
Salt and pepper
4 (6-inch) pita breads, several days old, torn into 1⁄2-inch pieces
12 ounces cherry tomatoes, halved
6 scallions, whites and 2 inches of greens, sliced thin
1⁄4 cup minced fresh mint
1⁄4 cup minced fresh cilantro or parsley
1⁄2 cup extra-virgin olive oil
6 tablespoons lemon juice (2 lemons)
Instructions
- Heat oven to 375 degrees. Put cucumber in colander; sprinkle with 1⁄4 teaspoon salt. Weight cucumbers with gallon-size zipper-lock bag filled with water; drain to release most of liquid, about 30 minutes. Rinse and pat dry.
- Put bread pieces on baking sheet; bake until crisp but not browned, 5 to 7 minutes. Transfer to large bowl; add cucumber, tomatoes, scallions, and herbs, and toss well. In small bowl, combine oil and lemon juice and salt and pepper to taste. Add to large bowl, toss again, and serve immediately.
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