 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pocket breads |
2 teaspoons olive oil |
2 tablespoons lemon juice |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon coarse-ground pepper |
1/8 teaspoon ground sumac |
3 cups bite-sized pieces of rinsed, crisped romaine lettuce |
1/2 english cucumber, rinsed, quartered lengthwise |
2 cups cherry tomatoes |
1/2 sweet onion, thinly slivered |
1/2 cup italian parsley leaves |
3 tablespoons chopped fresh mint leaves |
Directions:
1. Cut 2 pocket breads (7 in.) into 1-inch squares. Put in a zip-lock plastic bag with 2 teaspoons olive oil; seal bag and turn to coat. Pour pieces into a 10- by 15-inch baking pan and spread into a single layer. Bake in a 450ยบ oven until crisp and lightly browned, about 5 minutes. Let cool at least 10 minutes. Meanwhile, in a large bowl, mix 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon coarse-ground pepper, and 1/8 teaspoon ground sumac (optional; available in markets that carry Mediterranean ingredients). Add 3 cups bite-size pieces of rinsed and crisped romaine lettuce leaves (about 4 oz.); half an English cucumber, rinsed, quartered lengthwise, and cut into 1/2-inch chunks; 2 cups cherry tomatoes, rinsed and stemmed (cut in half if larger than 3/4 in.); half a sweet onion (8 oz.), thinly slivered; 1/2 cup Italian parsley leaves; 3 tablespoons chopped fresh mint leaves; and the pocket-bread chips. Mix gently to coat.
|
|