Have some pita bread that needs to be used up? Did you try to make pita bread for the first time but the first few you baked off were totally weird, so you needed to use them in a different way? Well, that's what happened to me! So... if you have too much pita bread, or just some strange wanna be pita bread.... you can just rip em up toss em in olive oil and make croutons out of them. Season with some S + P, pop them in a 375 F oven and by the time you have your vegetables chopped the pita croutons will be ready and you can make this super simple delicious & healthy salad.
Quite simply it is a Syrian Bread & Vegetable Salad, made from the croutons I described above. Typical ingredients include:
I learned that really this salad can include any vegetable in an attempt to "clean out the fridge", as well as what herbs and vegetables are in season. Vegetables should be in larger chunks compared to tabbouleh. Sumac is usually used and gives it it's traditional sour taste. I didn't have any. Instead I used some pickled red onions, a sprinkle of cumin and also korean chile powder. Not because these things replicate sumac, but because I thought it would be delicious. I also threw in some chickpeas. Spring is around the corner and I am starting to crave salads and lighter food again. (Thank goodness)
I used my lemon vinaigrette to dress the salad. The same one I use in my fav chickpea bowl and in my quick carm onion pasta sauce. It's great to make a big batch of this dressing, as it's quite versatile!
1/3 cup lemon juice
2/3 cup Evoo
1 tsp raw sugar
3 T rice wine vinegar
1 T water
I use an immersion blender to combine, and then keep in a mason jar and just shake really well before using.
Hey! I'm Trisha