This vibrant dish dances with the elements of Air and Earth, with every vegetable whispering vitality and the bread connection grounding the eater in centuries-old traditions.
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Toast pita bread until crisp. Break into bite-sized pieces.
In a large bowl, combine tomatoes, cucumber, bell pepper, radishes, parsley, mint, and lettuce.
In a small bowl, whisk together olive oil, lemon juice, and sumac.
Pour dressing over salad and toss well.
Add toasted pita pieces and gently toss again before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
