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Tomato And Cucumber Salata With Pita Croutons

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  Pita breads 2 (About 7 Inches In Diameter)
  Lemon mint vinaigrette 1⁄2 Cup (8 tbs)
  Olive oil 6 Tablespoon
  Orange juice 6 Tablespoon
  Fresh lemon juice 5 Tablespoon (Or To Taste)
  Garlic 2 Clove (10 gm), minced
  Finely chopped mint leaves 2⁄3 Cup (10.67 tbs) (Use Fresh)
  Freshly ground black pepper To Taste
  Cucumber 1 Medium, peeled and cut into 1/4-inch dice (Hothouse Or Seedless, About 2 1/2 Cups)
  Salt 1⁄4 Teaspoon
  Red bell pepper 1 Large, cut into 1/4-inch dice (About 1 1/2 Cups)
  Tomatoes 6 Medium
  Green onions 6 , thinly sliced (About 3/4 Cup)
  Romaine lettuce head 1 Medium
  Salt To Taste

To Make Croutons: Preheat oven to 325°F.
Cut the pita into 3/4-inch pieces.
Place on a rimmed baking sheet and bake, turning occasionally, for 18 to 20 minutes, or until golden brown and crisp.
(Croutons may be stored in an airtight container up to 1 week or frozen.) To Make Vinaigrette: In a jar or medium bowl, whisk together the oil, orange juice, lemon juice, and garlic.
Stir in mint.
Season to taste with salt and pepper.
(Dressing may be refrigerated up to 2 days. Bring to room temperature and mix well.) To Prepare Salad: Up to 6 hours before serving, place cucumber in a colander, sprinkle with salt, and let drain in sink or over a plate for 20 minutes or longer.
Pat dry.
Toss cucumber, bell pepper, tomatoes, and green onions in a large bowl.

Recipe Summary

Difficulty Level: 
Side Dish

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