A few weeks ago I attended a blogger book release party for Herbivoracious by Michael Natkin. It was at R2L in Philadelphia. Everyone had a great view of the city, delicious vegetarian appetizers, and we all received a copy of this wonderful vegetarian cookbook. I was able to spend time with my wonderful foodie friends and best of all, we were able to meet Michael Natkin. As he says, “I Don’t Care if you are a Vegetarian, Omnivore, Carnivore, Vegan, Pescetarian, or Flexitarian!” My personal opinion is that everyone will love this collection of recipes. I have been trying to make more meatless meals in our house and even my husband, the carnivore, has been happy with the recipes I have made out of this book.
The cookbook came at a great time. I definitely like being “an almost summer vegetarian” as the NJ bounty of fruits and veggies is plentiful. We have been having some hot weather this past week and salads have been my dinner choice more than once in the last few days.
So today, I am bringing you this Middle eastern bread salad that I have eaten about five times in the last few weeks. Michael Natkin suggests that you also add some feta cheese, chick peas or olives to the original recipe and that is exactly what I have done. If you enjoy it as much as I do, you might want to go out and get a copy of Herbivoracious. You just might be eating vegetarian all summer!
- 1 pita bread, toasted and broken into pieces
- 2 medium tomatoes, diced
- half a peeled cucumber, diced
- 2 TBS minced onion
- handful of cilantro leaves
- handful of mint leaves
- 1 TBS extra virgin olive oil
- 1 TBS lemon juice
- ¼ tsp kosher salt, or to taste
- fresh ground pepper to taste
- ground sumac, for garnish
- Make this within a few minutes of serving so pita does not become soggy. Combine the pita, tomatoes, cucumber, onion, cilantro, mint, olive oil, lemon juice, salt and pepper. Taste and adjust seasonings. You might need a bit more oil, lemon juice, salt or pepper.
- Garnish with a pinch of sumac and serve.