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tomato-cucumber-and-pita-salad-106758.json
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{
"directions": [
"Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.",
"Preheat oven to 350\u00b0F.",
"Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.",
"Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss."
],
"ingredients": [
"1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted",
"3/4 cup extra-virgin olive oil",
"2 teaspoons minced garlic",
"1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled",
"2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise",
"1/2 teaspoon coarsely ground black pepper",
"1/4 teaspoon coarse salt",
"4 (6-inch) pita loaves with pockets, split horizontally",
"1/4 cup olive oil",
"2 tablespoons za'atar",
"3 tablespoons fresh lemon juice",
"4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces",
"1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise",
"1 pt grape or cherry tomatoes, halved",
"3/4 lb feta, coarsely crumbled (2 1/2 cups)",
"3 tablespoons za'atar"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Salad",
"Tomato",
"Vegetable",
"Bake",
"Ramadan",
"Summer",
"Gourmet"
],
"title": "Tomato, Cucumber, and Pita Salad",
"url": "http://www.epicurious.com/recipes/food/views/tomato-cucumber-and-pita-salad-106758"
}