Middle Eastern Bread Salad

Name: Middle Eastern Bread Salad
Ingredients: 3 or 4 stale pita rounds (6-inch diameter, whole wheat or white); 1 pound ripe tomatoes, chopped; 1 cup chopped cucumber; 1 cup chopped sweet bell pepper; 1/2 cup diced red onion; 6 scallions, sliced thin; Salt and pepper; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; 1/4 cup extra virgin olive oil; 2 small garlic cloves, smashed to a paste; 1/2 teaspoon cumin seed, toasted and ground; 1/4 cup roughly chopped parsley; 1/4 cup roughly chopped mint; 1/4 cup roughly chopped cilantro; 2 teaspoons powdered sumac, optional

16 ingredients

10 steps

Ingredients

3 or 4 stale pita rounds (6-inch diameter, whole wheat or white)
1 pound ripe tomatoes, chopped
1 cup chopped cucumber
1 cup chopped sweet bell pepper
1/2 cup diced red onion
6 scallions, sliced thin
Salt and pepper
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 small garlic cloves, smashed to a paste
1/2 teaspoon cumin seed, toasted and ground
1/4 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
2 teaspoons powdered sumac, optional

Directions

1

Toast pita until crisp and dry.
2

When cool, break into bite-size pieces and set aside.
3

Put tomato, cucumber, pepper, onion and scallions in a bowl.
4

Season with salt and pepper.
5

In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin.
6

Pour dressing over vegetables and mix to coat.
7

Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
8

Just before serving, add parsley, mint, cilantro and toasted pita.
9

Toss gently.
10

Sprinkle with sumac, if using.