Introduction
This vibrant and refreshing salad is a perfect accompaniment to any meal or stands well on its own as a light lunch. Packed with fresh vegetables and a zesty dressing, it offers a delightful crunch with every bite. The toasted pita bread adds a wonderful texture and flavor that complements the salad beautifully.
Detailed Ingredients with measures
Salad:
– 1 large head romaine lettuce, chopped
– 2 large vine-ripe tomatoes, diced and seeded
– 2-3 Lebanese cucumbers, finely chopped
– 1 large green capsicum, chopped
– 6 radishes, diced
– 3 shallots, finely sliced
– 1/2 cup fresh parsley, chopped
Dressing:
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 2 garlic cloves, pressed or grated
– 1 teaspoon sumac
– 1 teaspoon pomegranate molasses
– 1 teaspoon dried mint
– 1 teaspoon salt
– Freshly cracked black pepper, to taste
Pita Bread:
– 1 large piece of Arabic bread
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Yield
Serves 4
Instructions
1. Prepare the Dressing:
– Combine all dressing ingredients in a jar and shake well. Alternatively, blend all ingredients, slowly adding olive oil until emulsified. Set aside to let flavors meld.
2. Toast the Pita Bread:
– Preheat the oven’s grill (broiler).
– Place the Arabic bread under the grill, watching closely as it can burn quickly.
– Once toasted, flip to grill the other side.
– Remove from the oven, let cool, then break into pieces.
3. Assemble the Salad:
– In a large salad bowl, combine the chopped romaine lettuce, diced tomatoes, cucumbers, green capsicum, radishes, shallots, and parsley.
– Just before serving, pour the dressing over the salad and toss to combine.
– Top with the toasted pita bread pieces and serve immediately.
Detailed Directions and Instructions
Prepare the Dressing
Combine all dressing ingredients (olive oil, lemon juice, pressed or grated garlic, sumac, pomegranate molasses, dried mint, salt, and freshly cracked black pepper) in a jar. Shake well until fully mixed. Alternatively, you can blend all ingredients together, slowly adding the olive oil until emulsified. Set aside to allow the flavors to meld together.
Toast the Pita Bread
Preheat your oven’s grill (broiler). Place the Arabic bread under the grill, keeping a close eye on it as it can burn quickly. Once one side is toasted to your liking, flip the bread to grill the other side. After grilling, remove from the oven and let cool before breaking it into pieces.
Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, diced tomatoes, finely chopped cucumbers, chopped green capsicum, diced radishes, finely sliced shallots, and chopped parsley. Just before serving, pour the prepared dressing over the salad and toss to combine. Top the salad with the toasted pita bread pieces and serve immediately.
Notes
Ingredient Alternatives
You can substitute the Lebanese cucumbers with regular cucumbers or pickling cucumbers if needed.
Storage Suggestions
If there are leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad can wilt if stored with the dressing.
Serving Suggestions
This salad can be served as a side dish or as a light main course, especially with grilled chicken or fish on the side.
Flavor Adjustments
Feel free to adjust the amount of lemon juice, garlic, or pomegranate molasses in the dressing to suit your taste preferences.
Cook techniques
Preparing the Dressing
Combine the olive oil, lemon juice, pressed garlic, sumac, pomegranate molasses, dried mint, salt, and black pepper in a jar. Shake well or blend until emulsified for a smooth dressing.
Toasting the Pita Bread
Preheat the oven’s grill (broiler) and place the Arabic bread under it, monitoring closely to prevent burning. Toast one side, then flip and toast the other side. Once done, let it cool before breaking into pieces.
Assembling the Salad
In a large salad bowl, combine all chopped salad ingredients. Pour the dressing over the salad just before serving and toss to combine. Top with toasted pita bread pieces for added crunch.
FAQ
Can I use other types of lettuce for the salad?
Yes, you can substitute romaine lettuce with any preferred leafy greens, such as iceberg or mixed salad greens.
What can I use instead of pomegranate molasses?
If pomegranate molasses is unavailable, you can use a mixture of balsamic vinegar and a bit of honey for a similar sweet and tangy flavor.
How can I make the dressing creamier?
To achieve a creamier dressing, you can add a tablespoon of Greek yogurt or tahini to the mixture.
Is there a gluten-free alternative to pita bread?
Yes, you can use gluten-free flatbreads or serve the salad without bread entirely.
How long can I store the dressing?
The dressing can be stored in the refrigerator for up to a week in a sealed container. Shake or mix before using it.
Conclusion
This vibrant salad, topped with toasted pita bread and complemented by a zesty dressing, offers a fresh and nutritious addition to any meal. The combination of crisp vegetables and aromatic herbs caters to a variety of tastes, making it a delightful choice for gatherings or as a light lunch. Enjoy the burst of flavors and textures that this dish brings!
More recipes suggestions and combination
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Fruit and Nut Salad
Combine mixed greens with seasonal fruits such as strawberries and oranges, topped with walnuts or pecans. Drizzle with a honey mustard dressing for a sweet twist.
