Mediterranean-Style Salad
At Clove we are big believers in making the most of the ingredients you have. So, when there's a few stale pita breads in the house, have no fear - our Mediterranean salad is here! Seasoned well and toasted in a hot oven, they turn into very delicious pita chips. It's a nod to our favourite salads that use stale bread, like if a Panzanella and a Fattoush had a baby. We've kept things red and pretty using cherry tomatoes, capsicum, red onions and red radish, but it's an adaptable recipe so experiment with diced cucumber or thinly sliced celery, green olives or some crumbled feta.
Serve as a side with grilled lamb or chicken, with chickpeas or white bean dishes and a plate of tzatziki or hommus.
Ingredients 14
For The Salad
1 punnet cherry tomatoes, quartered
1⁄2 red onion, thinly sliced
1 clove garlic, minced
1 tbsp red wine vinegar
1 bunch red radishes, quartered
1 red capsicum, thinly sliced
1⁄3 cup pitted kalamata olives, quartered
For The Toasted Pita
2 pieces pita bread, cut or torn into bite-sized pieces
2 tbsp olive oil
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄2 tsp paprika
For The Dressing
4 tbsp olive oil
2 tbsp lemon juice
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄4 tsp sumac, plus extra for serving
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Method 5
For the salad, quarter the , thinly slice the and put into a large bowl. Mince the into the bowl, add , season with salt and pepper and toss to combine. Set aside to marinate while you prepare the rest of the salad.
For the toasted pita, preheat the oven to 200°C. Cut or tear the into bite sized pieces and place in a medium bowl. Drizzle with the , the sprinkle with , and and toss to coat the bread. Spread the pita pieces onto a baking tray in a single layer and place in the oven for 5-10minutes, or until golden brown and crunchy. Set aside to cool completely.
To make the dressing, add the , , , and , to a jar and shake to combine.
Thinly slice the and quarter the , then slice the pitted lengthwise into quarters. Add everything the bowl with the marinating and , and toss to combine.
Pour the dressing over the salad and mix well until everything is coated. Mix half the pita through the salad and then transfer to a serving plate. Top with the remaining toasted pita and sprinkle with a little more and some freshly chopped parsley. Serve immediately.
Clove Kitchen's tips
Here's a little tip for a burst of freshness: try adding a handful of chopped fresh mint or parsley to your salad just before serving. The mint will give it a refreshing note, reminiscent of traditional Middle Eastern flavors, while parsley adds a subtle peppery edge.
Helpful tips
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Notes
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