I do love me some bread salad. It’s one of those light summery dishes that uses up the vegs from the garden and delights the palate with crunch and bite and whang. Yes indeed. Now, typically my bread salad has an Italian sensibility, with basil and those little bitty mozzerella balls. This one, however, is Different. It has lemon and mint and cilantro and quite a different flavor. Plus, you use toasted pita instead of bread cubes. Yum. I serve it with grilled or baked chicken (tonight, baked because it’s POURING outside with thunder and other meteorological hysteria)
6 rounds pita bread, cut into 1 inch bits and split
Toast the pita bits in a 350 degree oven for 10 minutes or so until they are golden brown. Set aside. Cover to hide.
2 pounds ripe tomatoes (about 8 romas)
2 green bell peppers
1 red bell pepper
Chop all this up and put it in a BIG bowl.
1/2 cup chopped parsley
1/2 cup chopped cilantro
1/4 cup chopped mint
I guestimated the amounts, a generous handful of parsley and cilantro, about half that of mint.
Mix in with the vegs.
For The Dressing
Juice of 2 fresh lemons
1/2 cup olive oil
3 cloves of garlic, finely minced
a generous amount of freshly ground black pepper
Whisk it all together, then pour over the vegs and herbs. Stir well and let it sit for a while, stirring now and then.
Right before you serve it, toss the pita chips in with everything else. Don’t do this ahead of time because you don’t want to get the chips soggy. If you are like me, and plan to have some for lunch tomorrow, dip out the veg mix and set it aside, and put some chips in a baggy and hide them, because they are appealing to the Philistines.
I like to serve it with chicken, because the heathens will howl if they don’t get meat with their meal. I suppose tossing the chicken with the salad would be fine, or serving it on the side, whichever.