1 Green bell pepper, 1/4-inch dice
1 cup Cucumber, peeled, seeded and diced
1 cup Chopped scallions
3/4 cup Chopped flat-leaf parsley
1/2 cup Coarsely-chopped fresh mint
1 cup Coarsely-chopped lettuce, not iceberg
2 Garlic cloves
Salt and pepper
1/4 cup Freshly-squeezed lemon juice
1/3 cup Extra-virgin olive oil
1 1/2 tsp Ground sumac (available in Middle Eastern groceries)
2 cup Plum tomatoes, peeled, seeded & diced
2 cup Crumbled toasted pita
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In a large salad bowl combine pepper, cucumber, scallions, herbs and lettuce. Crush garlic and chop it with 1/2 teaspoon salt to a paste. Combine in a small bowl with lemon juice, olive oil, sumac an d pepper. Whisk lemon dressing into salad ingredients, toss to mix, cover and refrigerate at least 1 hour and up to 3. Ten minutes before serving, add tomatoes and pita and toss well; season with sal t and pepper.
>From Taste Show # 4718
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #638 by Nancy Berry <nlberry@prodigy.net> on Jun 09, 1997
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