Toasted Pita Salad
This salad was inspired by the Rusk Salad from Yotam Ottolenghi's Plenty More. His beautiful cookbook was given to me by a new friend, making this salad even more special. As I am lucky enough to live in London, I will definitely be making a stop at one of his restaurants in the near future. When I was younger my mum used to make this Greek inspired roast chicken, and she always paired it with a tomato, red onion salad. This salad is the love child of that simple salad my mum used to make and Ottolenghi's herby version. The pitas are my own addition, which I think work really well this combination of flavours. It is a really easy salad, but it looks vibrant and elegant. It makes the perfect light lunch or side to a heavier main. I hope you give my version a try!
Serves 2 or 3-4 as a starter
Ingredients
- 2 small pita breads
- 200g of small, sweet tomatoes (e.g. cherry tomatoes), halved
- 100g of feta
- a handful of fresh parsley, roughly chop.
- half a red onion, finely minced
- 1.5 tbsp of extra virgin olive oil
- 1 tbsp of red wine vinegar
- 1/2 tsp of sumac
- salt and pepper to taste
Extra toppings: slices of olives, capers, toasted pine nuts
Preparation
- In a small bowl, combine the tomatoes, red onion, red wine vinegar, sumac and olive oil. Season with salt and pepper to your taste. Set aside.
- Cut the pita bread into bite-sized chunks.
- Heat a pan to medium-high, drizzle with a little bit of oil and toast until golden on both sides. Alternatively, toast in a toaster and then cut into pieces.
- Dress individual, or a large serving plate with the tomato, onion salad.
- Evenly scatter the feta in chunks. Do the same with the parsley.
- Just before serving, add the pita bread on top. Drizzle with some more olive oil and a dusting of sumac.
- Enjoy!
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