israeli salad + pita chips
2 medium roma tomatoes, cubed
1 1-pound English cucumber, cubed
1/2 medium red onion, cubed, or 4 scallions, finely sliced
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 to 3 tablespoons olive oil
1 1/2 teaspoons sumac powder
Salt and pepper, to taste
You can either toss all of the vegetables in one large bowl, and pour over it the parsley, lemon juice, olive oil and sumac mixture you whisked separately in a small bowl, or if you’re in a hurry just toss everything all at once.
Other additions: 1/2 to 1 cup crumbled or cubed feta, 1 bell pepper, cut into cubes, 1 15-ounce can of chickpeas, rinsed and drained, 1/2 to 1 cup coarsely chopped olives, 1 to 2 tablespoons finely minced mint or dill or pita chips (see below). You could also whisk a couple tablespoons of tahini into the dressing for a thicker, sesame-coated flavor.
We use these for lots of things: hummus, other dips, tossing with the Israeli Salad at the last minute (so they don’t get soggy) or for scooping it up. I find it a relief to be able to eat crunchy, tasty chips without the deep-fat fried guilt.
6 large pitas, cut into eight wedges each, then each wedge split into two layers (for small chips) cut into six wedges and split (for large, scoopable chips)
Olive oil cooking spray or 2 tablespoons olive oil
Flaky sea salt
1 tablespoon za’atar or sumac
Preheat oven to 350 degrees. On a large baking sheet lined with parchment paper, arrange all of the pita slices so they do not overlap. Either brush or spray with olive oil, then sprinkle with sea salt and your spice of choice. Bake for 10 to 15 minutes, or until they begin to color. Let them cool completely before using, or bagging for later.
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