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Category: Salads


Anne Cusack / Los Angeles Times

1. A Saturday morning in Los Angeles. Sunshine. More sunshine. A farmers market — maybe Santa Monica, maybe Hollywood or Pasadena. 2. Fill a huge market bag with these things: tiny ripe heirloom tomatoes, Persian cucumbers, bunches of parsley and ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons Aleppo pepper, divided
  • 2 cloves garlic, minced
  • 1 tablespoon sumac
  • 1 tablespoon red wine vinegar
  • 2 cups cherry tomatoes, halved or quartered, depending on size
  • 2 cups chopped Persian cucumbers
  • 1/2 medium red onion, finely sliced
  • 3 whole wheat pitas, preferably stale, torn
  • 1/2 teaspoon kosher salt
  • 4 cups fresh salad greens: purslane, watercress, maiche, arugula, romaine or a combination
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley

Step 1Heat the oven to 425 degrees. In a large bowl, whisk together 1/2 cup olive oil, the lemon zest and juice, 1 teaspoon Aleppo pepper, the minced garlic, sumac and red wine vinegar. Add the tomatoes, cucumbers and onion, toss and set aside.

Step 2Place the torn pita pieces on a rimmed baking sheet and toss with the remaining 3 tablespoons oil, the remaining 1/2 teaspoon Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Set aside to cool.

Step 3Add the greens, mint and parsley to the bowl, and toss in the cooled pitas. Serve immediately.

Each of 6 servings:
Calories 325; Protein 5 grams; Carbohydrates 22 grams; Fiber 5 grams; Fat 26 grams; Saturated fat 4 grams; Cholesterol 0 mg; Sugar 4 grams; Sodium 220 mg
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