Active Time: 0 minutes • Total Time: 0 minutes
Yields: 4 Servings
- 2 pita breads
- 2 tablespoon Soft butter
- garlic salt
- 1 large Earthbound Farm Organic Romaine Heart
- 2 large tomatoes
- 1 English (seedless) cucumber
- 8 radishes
- 4 green onions
- 1/2 cup fresh mint leaves
- 1/2 cup flat leaf parsley
- 1/4 cup extra-virgin olive oil
- grated zest and juice of 1 lime or lemon
- 1 tablespoon agave syrup or mild honey
- Sea salt and freshly ground black pepper
Think of this as a Middle Eastern salad with strong Mediterranean influences. It’s a simple combination of romaine, tomatoes, cucumbers, radishes and lots of mint and parsley. Traditionally, grilled or baked pita bread is broken into pieces and added to the salad. A slightly sweet dressing marries the ingredients nicely.
This salad is a great way to use up stale bread, and it’s a terrific means of emptying the fridge. Try adding avocado and garbanzo beans for a substantial meal-size salad. Have fun creating your own versions!
Position a rack about 8 inches below the broiler and heat on high. Place the pita halves on a rimmed baking sheet, cut side up, and spread with the soft butter. Sprinkle with garlic salt to taste. Broil until they’re golden brown and crisp, watching carefully so they don’t burn. Let cool completely, then break the pita into 3/4-inch pieces.
Place the lettuce, tomatoes, cucumber, radishes, scallions, mint and parsley in a large bowl and toss to combine.
Place the olive oil, lemon or lime zest and juice, and agave syrup in a small jar and seal the lid tightly. Shake vigorously to combine. Season with salt and pepper to taste.
Add the pita pieces to the salad bowl and toss again. Add half of the dressing and toss gently, adding more as desired. Let stand for 10 minutes before serving.
Yields about 4 servings