Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Serves 6

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From You Say Tomato by Joanne Weir

1 medium cucumber, peeled, seeded, and diced
coarse salt
2 large loaves pita breads, 3-4 days old
3 medium ripe red tomatoes, seeded and diced
6 green onions (white and green parts), cut into 1/4-inch slices
1 green bell pepper, cored, seeded, and diced
1 bunch puslane, tough stems removed (about 1 cup) (optional)
1/4 cup coarsely choped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1/4 cupcoarsely choped fresh cilantro
freshly ground black pepper
2 large garlic cloves, minced
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
2 tsp. ground sumac berries (optional)
Preheat oven to 375 F. Spread the cucumbers in a single layer on paper towels. Sprinkle with salt and let drain for 20 minutes.
Trim the edges off the outside of the pita bread and tear each loaf into two circles. Then tear into 1-inch pieces and spread them out on a baking sheet. Bake until light golden and dry, 10 to 15 minutes.
Place the cucumbers in a colander, run cold water over them for a moment, drain them well, and dry on clean paper towels.
In a large bowl, combine the cucumbers, tomatoes, greeen onions, bell pepper, puslane, if using, the parsley, mint, and cilantro. Season with salt and papper and toss gently.
In a small bowl, whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper. Toss the vegetables and bread with the vinaigrette. Place on a platter, sprinkle with sumac, if using, and serve immediately.