2 whole wheat pita loaves
1 small head of romaine lettuce
8 radishes, sliced or cut in half
8 scallions, both white and green parts, sliced
2 cucumbers, peeled and sliced
3 medium tomatoes, cut into thick chunks
⅓ cup ﬁnely chopped ﬂat-leaf parsley
⅓ cup ﬁnely chopped fresh mint or 2 teaspoons crumbled dried mint
1 or 2 garlic cloves, to taste
1 teaspoon salt
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
- Split each of the breads in half so that you have 4 thin rounds of bread. Toast the breads lightly under the broiler, just enough to turn them golden and crisp. Break up the crisp toast into small pieces and put in the bottom of a large salad bowl.
- Pile the salad vegetables on top, in the order listed, sprinkling the parsley and mint over the top.
- Crush the garlic with the ﬂat blade of a knife, and chop it coarsely. In a separate small bowl, mash the garlic with the salt, using the back of a spoon. Stir in the lemon juice and oil, beating with a fork to mix well, and pour the dressing over the salad. Grind the black pepper over the top.
- Take the salad bowl to the table and toss the ingredients together just before serving to keep the bread from getting soggy before it is served.
An Oldways recipe. Photo courtesy of Kelly Toups, for Oldways
Saturated Fat: 1g