photo by Olga Vasiljeva
After eating this for years in restaurants, I finally came up with a recipe of my own for this fresh and delightful salad. This version is lower in fat and slightly more minty than the other kinds I’ve tasted. If you don’t care for mint, simply replace it partially (or fully) with parsley. Recipe from Radiant Health, Inner Wealth.
4 tortillas (or pita rounds), cut into 1½-inch pieces1-2 tablespoons olive oil, regular or extra-virgin
• 3 tablespoons olive oil
• The fresh juice of 1 large lemon
• ½ teaspoon sea salt
• Fresh ground pepper to taste
• 1 tablespoon zatar (optional, but fabulous)
• 1 lb. cherry tomatoes, halved
• 2 cups diced (or very thinly sliced) cucumber
• ½ cup minced fresh mint
• ¼ cup chopped scallions (green onions)
1. Preheat the oven to 400°F. Spread the tortilla or pita strips in a single layer onto a lightly oiled cookie sheet. Brush them with the 1-2 tablespoons of oil.
2. Bake the strips until they are golden brown and crisp. Set them aside.
3. Whisk the dressing together and set it aside.
4. Next, place the tomatoes, cucumber, mint, and scallions in a medium-large bowl.
5. Add the tortilla or pita strips to the salad and top with the dressing. Gently combine everything until thoroughly mixed and serve.
Serves 3-4; 30 minutes or under! GF (with gluten-free tortillas)/SF/Blue (according to the health guidelines in my books)