1 sm Cucumber;
-peeled/seeded/diced
Salt
2 7 inch pita breads
3 Ripe tomatoes; chopped
1 sm Green pepper; diced
6 Scallions; (including some
-of
; the green),
Finely chopped
1/3 c Parsley; chopped
2 tb Cilantro; chopped
1 tb Mint; chopped
1/4 c Extra-virgin olive oil
1 lg Lemon; juice of
1 Clove garlic; finely chopped
1 1/2 ts Ground sumac; if available
Put the cucumber in a colander, toss with 1 tsp salt, and set aside to
drain. Preheat the oven to 350F. Open the breads and bake them on a sheet
pan until crisp and light brown, about 10 minutes. Break them into
bite-sized pieces and set aside. Press the excess water out of the
cucumbers, then rinse quickly and blot dry. Put them in a bowl with the
rest of the vegetables and the herbs.
In a screw-top jar, shake together the oil, lemon juice, garlic, sumac, and
1/4 tsp salt. Pour it over the salad, then toss well. Add the bread, toss
again, and serve. Serves 4-6.
Per serving: 173 Calories (kcal); 14g Total Fat; (67% calories from fat);
3g Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Yields
4 servings