Cucumber And Mint Salad With Toasted Pitas Recipes

FATTOUSH SALAD WITH MINT DRESSING

Steps:

• To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
• To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
• Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
• This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.

PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA

Steps:

• Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
• In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

CUCUMBER AND MINT SALAD WITH TOASTED PITAS

Steps:

• Prepare an ice-water bath. Cook green beans in a pot of boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath, and drain again. Cut into thirds. Toss with mint, cucumber, and lettuce.
• Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Toast pitas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (Alternatively, char in broiler, turning.) Rub with garlic, and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat. Serve with pitas.

CUCUMBER, MINT & FETA SALAD WITH TOASTED PITA

Steps:

• First preheat your oven to 350 degress F.
• Spread your pita squares in a single layer on a baking sheet and bake until they are nice and crisp, approx 20 minutes.
• Remove from oven.
• In a small bowl, whisk together your vinegar, oil, and salt.
• In a medium salad bowl, combine your pita, celery, and cucumber, and then add vinegar mixture and toss well to combine.
• Just before serving, add mint and watercress and gently toss.
• Sprinkle feta cheese over the top and season with pepper.

TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR

Steps:

• Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.