Pittsburgh, PA
December 14, 2018
    News           Sports           Lifestyle           Classifieds           About Us
The Dining Guide
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story

This Middle Eastern salad is alive with the flavors of lemon, pomegranate and mint. You'll have to make a trip to a Middle Eastern market to find some of the ingredients, but it's worth it. -- Virginia Phillips, free-lance food writer.

2 pita breads
1 small clove garlic, smashed
1 teaspoon salt
2 tablespoons fresh lemon juice
1 1/2 teaspoons pomegranate molasses, see note
1/4 cup extra-virgin olive oil
2 large tomatoes, cut into 1/2-inch dice
4 scallions, thinly sliced
1 large cucumber, pelled, seeded and cut into 1/2-inch dice
1 green bell pepper, cut into 1/2inch dice
1 head romaine lettuce, cut crosswise into 1/2-inch ribbons
1/2 cup minced flat-leaf parsley
1/2 cup minced mint
1 tablespoon crushed sumac, see note

Swab the pitas with olive oil and sprinkle with za'atar, a dried herb mix (see note below). Toast the pitas until golden and crisp. When cool enough to handle, break into 1-inch pieces.

In a mortar, pound the garlic with the salt to a smooth paste. Stir in the lemon juice and pomegranate molasses. Drizzle in the olive oil, stirring until blended.

In a large bowl, combine the tomatoes, scallions, cucumber, bell pepper, lettuce, parsley and mint. Stir the dressing, pour it over the salad and toss well. Sprinkle the toasted pita pieces and the sumac on top and serve at once. Makes 6 to 8 servings.

Note: Za'atar, pomegranate molasses and sumac are available at Middle Eastern grocery stores. Sumac is powdered sumac berries. It is bright red and has a lemony tart taste.

Food & Wine magazine, March 1999

Thursday, November 15, 2001

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections