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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split open pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Olive Oil, then place in a single layer on a baking sheet, and toast until crisp, about 5 minutes. Remove from oven and cool.
Rub a large salad bowl with garlic clove and discard. Combine lemon juice and 8 Tbsp. olive oil in a bowl. Season dressing with salt and pepper and set aside. Place cucumber, mint, lettuce, and parsley in salad bowl. Add pita crisps and toss gently; serve immediately. Notes: This tart, pungent salad (A kind of Middle Eastern cousin of Italys panzanella) is a favorite throughout Syria. Email this Recipe:
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