Equipment
Toaster oven
or Standard oven set to 160°C (325°F)
Small bowl
Large bowl
Whisk
or Fork
Ingredients
7 servings
Salad Base
- 3 pita bread
- 450 g tomato, coarsely chopped
- 1 cucumber, cut into half-moons
- 6 scallion, sliced
- 15 g parsley, chopped
- 8 g mint, slivered
- 1 romaine lettuce, cut into 1.25cm (1/2 inch) pieces
- 90 g purslane, coarsely chopped
- 12 g sumac, ground
Dressing
- 1 garlic, finely chopped
- 60 ml lemon juice, freshly squeezed
- 60 ml olive oil
- 60 g yogurt
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
223
Calories
5g
Protein
30g
Carbs
10g
Fat
4g
Fiber
5g
Sugar
159mg
Sodium
Method
01
Heat a toaster oven to 160°C (325°F) and toast the pita bread until it is lightly browned and crisp.
Look for: lightly brownedFeel: crisp
02
In a small bowl, whisk together the garlic, lemon juice, salt, olive oil, yogurt, and black pepper until the dressing is combined.
03
Place the tomato, cucumber, scallions, parsley, mint, romaine, purslane, and sumac into a large bowl and mix them together.
04
Pour the prepared dressing over the vegetables and toss the mixture until every ingredient is evenly coated.
05
Break the toasted pita bread into pieces, add them to the salad, and toss one final time before serving.
Chef's Notes
- If purslane is unavailable, arugula provides a similar peppery bite.
Storage
Refrigerator: 24 hours — The pita bread will lose its crispness if stored in the dressing.
