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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 stale 7-inch pitas, split open |
1 cucumber, quartered and thinly sliced |
14 cherry tomatoes, halved |
3 scallions, thinly sliced |
1 small fennel bulb, cored and diced |
2 stalks celery, sliced |
2 tablespoons roughly chopped fresh mint |
1/2 bunch roughly chopped fresh flat-leaf parsley |
1/4 cup extra-virgin olive oil |
juice of 1 lemon |
1 clove garlic, finely chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
store-bought hummus (optional) |
Directions:
1. Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.
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