Are you enjoying the sunshine that Spring has brought us? I am and it’s nice to start seeing displays of bright vegetables, fresh fruits and fresh herbs in the grocery stores.
It just makes me want to buy everything that is colorful and use it in my meals. And I did.
This salad has an abundance of fresh parsley and mint along with fresh and bright veggies – all tossed with a light dressing of olive oil infused with the juice from fresh lemons.
So fresh and yummy, this may replace your regular green salad. But don’t take my word for it, try it yourself! By the way, I usually make double the amount of dressing and keep it in my fridge for use on other salads during the week.
Do you make different chopped salads?
What do you put in them? I’d love to know so please share your ideas in the comments below!
- 2-3 pita breads
- 1 pint of cherry or grape tomatoes cut in half
- 1 red pepper, diced
- 1 English cucumber, cut into cubes
- 4 radishes, diced
- 2 green onions, cut into small round slices
- 2 full romaine lettuces, torn into bite sized pieces
- Handful of fresh mint, coarsely chopped
- Handful of fresh flat leaf parsley, coarsely chopped
- Juice of two lemons
- 2 garlic cloves, minced
- 1/3 cup olive oil
- 2 tsp. za’atar or combination of other Middle Eastern spice blends (sumac, allspice, cinnamon)
- Salt and pepper, to taste
- Zest of 1 lemon
Preheat oven to 375°F and set a rack in the middle of the oven.
Cut the pita breads into bite-sized pieces using a kitchen shear and place in a single layer on a large baking sheet. Bake on the middle shelf for about 10 minutes, until the pita is crisp. Set aside and let cool. You can make this advance and store it.
In a large salad bowl combine the tomatoes, red pepper, cucumber, radishes, green onions, romaine and herbs. Set aside.
Whisk together the fresh lemon juice, olive oil, spices and the salt and pepper.
When ready to serve, assemble the salad. Add the toasted pita and lemon zest to the bowl. Add the desired amount of the dressing and toss until mixed.