Tomato And Cucumber Salata With Pita Croutons Recipe
Ingredients
| 2 pita breads, about 7 inches in diameter | ||
| Lemon-Mint Vinaigrette | ||
| Olive oil | 6 Tablespoon | |
| Orange juice | 6 Tablespoon | |
| Lemon juice | 5 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2/3 cup finely chopped fresh mint leaves | ||
| Ground black pepper | 1 To taste | |
| Cucumber | 1 Medium (Salad) | |
| Salt | 1/4 Teaspoon (Salad) | |
| Red bell pepper | 1 Large (Salad) | |
| 6 plum or 3 medium tomatoes, cut into 1/4-inch dice (about 3 cups) | ||
| 6 green onions, thinly sliced (about 3/4 cup) | ||
| Romaine lettuce head | 1 Medium (Salad) | |
| Salt | To Taste | |
Directions
To Make Croutons: Preheat oven to 325°F.
Cut the pita into 3/4-inch pieces.
Place on a rimmed baking sheet and bake, turning occasionally, for 18 to 20 minutes, or until golden brown and crisp.
Cool.
(Croutons may be stored in an airtight container up to 1 week or frozen.) To Make Vinaigrette: In a jar or medium bowl, whisk together the oil, orange juice, lemon juice, and garlic.
Stir in mint.
Season to taste with salt and pepper.
(Dressing may be refrigerated up to 2 days. Bring to room temperature and mix well.) To Prepare Salad: Up to 6 hours before serving, place cucumber in a colander, sprinkle with salt, and let drain in sink or over a plate for 20 minutes or longer.
Pat dry.
Toss cucumber, bell pepper, tomatoes, and green onions in a large bowl.
Cut the pita into 3/4-inch pieces.
Place on a rimmed baking sheet and bake, turning occasionally, for 18 to 20 minutes, or until golden brown and crisp.
Cool.
(Croutons may be stored in an airtight container up to 1 week or frozen.) To Make Vinaigrette: In a jar or medium bowl, whisk together the oil, orange juice, lemon juice, and garlic.
Stir in mint.
Season to taste with salt and pepper.
(Dressing may be refrigerated up to 2 days. Bring to room temperature and mix well.) To Prepare Salad: Up to 6 hours before serving, place cucumber in a colander, sprinkle with salt, and let drain in sink or over a plate for 20 minutes or longer.
Pat dry.
Toss cucumber, bell pepper, tomatoes, and green onions in a large bowl.
Chef
