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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute. Ingredients:
2 (6-inch) pitas, split in half horizontally |
3 cups chopped tomato (about 4 medium) |
1 1/2 cups chopped english cucumber |
1/4 cup finely chopped red onion |
1/4 cup chopped fresh oregano |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons fresh lime juice |
1 teaspoon ground cumin |
4 teaspoons extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon honey |
Directions:
1. Preheat oven to 350°.
2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.
3. Combine tomato and next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.
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