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Ingredientes
- 2 sm Pita Bread Rounds
- 10 Tbsp. Extra Virgin Extra virgin olive oil
- 1 x Clove Garlic, Peeled
- 3 Tbsp. Or possibly More Lemon Juice Salt And Freshly Grnd Black Pepper
- 2 med Cucumbers, Peeled And Seeded
- 2 sm Hearts Of Romaine Lettuce, Coarsely Minced
- 3 Tbsp. Fresh Mint Leaves, Coarsely Minced
- 3 Tbsp. Fresh Parsley, coarsely minced
Direcciones
- Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split open pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Extra virgin olive oil, then place in a single layer on a baking sheet, and toast till crisp, about 5 min. Remove from oven and cold.
- Rub a large salad bowl with garlic clove and throw away. Combine lemon juice and 8 Tbsp. extra virgin olive oil in a bowl. Season dressing with salt and pepper and set aside. Place cucumber, mint, lettuce, and parsley in salad bowl. Add in pita crisps and toss gently; serve immediately.
- Notes: This tart, pungent salad (A kind of Middle Eastern cousin of Italy's panzanella) is a favorite throughout Syria.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 200 | 96% |
| Total Fat 22.61g | 28% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 85mg | 2% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.7g | 0% |
| Protein 0.47g | 1% |
