So, OK, I am cheating just a wee, tiny bit.
This recipe for toasted pita bread is basically the same as in the Mshalale Salad (except this time I used store bough pita), BUT, I think it is so good that it deserves its own blog post, AND it makes an almost stoopidly good Panzanella with romaine, feta, carrots, red onion, and Persian cucumber.
Ermmm, a bit of sliced peperoncini scattered over the top is a nice thing, too.
•Fresh lemon juice
•Sea salt and black Tellicherry pepper
•Aleppo pepper (or crushed red pepper)
Heat the oven to 400º.
Lay the pita on a baking sheet and brush with the olive oil and the lemon juice.
Sprinkled with the salt, Tellicherry, and Aleppo pepper and bake for about 10 minutes, until the pita is golden brown and nicely crisped.
C’est tout! And how easy was that?
Use the pita right away, or allow to cool and stash in a zipper bag until needed.
Crumbled over blueberries with a lemon vinaigrette, fresh parsley, and Middle Eastern string cheese it makes for one fine salad, but served along with an everyday salad and dressed with a decent Italian dressing works REALLY well, too. As a matter of fact – it’s one of my current faves for a simple lunch.
I had this jar of Italian Dressing mix from The Spice House that had been sitting around forever, and figured I may as well see how it was.
A bit of cider vinegar, water, canola oil, and a tablespoon of the seasoning in a Good Seasons cruet makes for one fine salad dressing – and is, in my not-so-humble opinion, almost sinfully good once it has soaked into those crispy seasoned and toasted pita pieces.
Salad, I think, for lunch.