It’s once again been really hot here and I’m trying to use up the rest of my ripe tomatoes before the bugs get them. I’ve had a really good crop earlier this summer, but now the minute my tomatoes ripen they are being attacked by bugs. So frustrating!
Anyways, this salad was really good, light and refreshing. It’s a traditional Middle Eastern salad . I topped it with roasted chicken and it made a great main course.
2 pita bread rounds, cut into 1.5 inch pieces (or buy a bag of Stacey’s Simple Sea Salt Pita Chips)
1/2 cup plus 2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
2 large cucumbers, peeled, halved, seeded and diced
1 pint cherry tomatoes, halved
2 scallions, chopped
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh flat-leaf parsley
1/2 tsp ground cumin
3 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp fresh ground pepper
If making your own pita chips, preheat oven to 375 degrees. Arrange pita squares evenly on baking sheet. Bake 5 to 8 minutes or until crisp but not too browned. Set aside to cool.
In a small skillet, heat 2 tablespoons of olive oil. Add garlic and heat 1 minute until softened but not browned. Set aside to cool.
In a serving bowl, toss cucumbers, tomatoes, scallions, mint, parsley, cumin and lemon juice with the remaining 1/2 cup of olive oil. When ready to serve, add garlic, pita squares, salt and pepper. Gently toss to mix.
Recipe from Working Mother Magazine, August/September 2010 issue