INGREDIENTS:
- 2 (8-inch) pita breads
- 7 Tbsp robust Premium Extra Virgin Olive Oil
- 3 Tbsp lemon juice
- 2 tsp lemon zest
- 1 Tbsp Sicilian White Balsamic Vinegar
- 4 Tbsp pomegranate juice
- 1 Tbsp oregano
- ¼ teaspoon garlic, minced to paste
- Salt and fresh ground pepper
- Chop all vegetables to about ¾”
- 1 lb. Ripe tomatoes cored chopped
- 1 English cucumber peeled and chopped
- 1 Green pepper seeded and chopped
- 5 Radishes trimmed and chopped
- 1 cup arugula or preferred greens, chopped
- ½ cup chopped fresh flat leaf parsley
- ½ cup chopped fresh mint
- 4 scallions, sliced thin
The success of this recipe depends on two things. Ripe tomatoes and crunchy pita crisps!
INSTRUCTIONS:
- Adjust oven rack to middle position and heat to 375 degrees. Using your kitchen shears or a small knife, cut around the perimeter of each pita and separate both sides. Cut each round in half.
- CRISPY TIP: Set a wire rack in a baking sheet and lay each pita SMOOTH SIDE DOWN, (rough side up.) Brush the rough side of the rounds with 3 Tbsp of EVOO (making sure to get it in all the nooks and crannies.) Season with salt and pepper. Bake until pita rounds are crisp and golden brown: about 10 - 15 minutes. Set aside to cool. (Cooled pitas can be stored in an airtight container overnight)
- While pitas are baking, whisk together the remaining olive oil, lemon juice, lemon zest, pomegranate juice, garlic and salt and pepper. Let flavors meld for 10 minutes.
- In a large bowl, add tomatoes, cucumber, green pepper, scallions, radishes, parsley, mint, and greens.
- Break pitas into bite-sized shards and put in the bowl with the vegetables.
- Give the dressing a final whisk and pour over the salad. Season with salt and pepper, toss, and serve immediately.