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Preparation time
15 minutes
Total time:
20 minutes
Serves
4
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Ingredients
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4 pitas
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45 mL (3 tbsp.) olive oil
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125 mL (½ cup) olive oil
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30 mL (2 tbsp.) red wine vinegar
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15 mL (1 tbsp.) Dijon mustard
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5 mL (1 tsp.) salt
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5 mL (1 tsp.) honey
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½ shallot, finely chopped
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1 lemon, zested and juiced
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Dried oregano, to taste
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Salt and pepper, to taste
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4 Italian tomatoes, quartered and diced
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5–6 radishes, thinly sliced
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1 English cucumber, sliced
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1 red onion, diced
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1 red pepper, diced
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1 yellow pepper, diced
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½ green pepper, diced
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60 mL (¼ cup) chopped mint
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5 mL (1 tsp.) sumac
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Directions
- Preheat oven to broil.
- Brush pitas with olive oil. Broil for 5 minutes (or until lightly browned), then remove from oven and let cool. Break into small pieces and set aside.
- Add dressing ingredients to a small blender, close and blend well. Set aside.
- Place all salad ingredients in a large salad bowl. Drizzle with as much dressing as desired.
- Transfer salad to a serving plate.
- Garnish with fresh mint leaves and pita pieces.
- Serve and enjoy.
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