Forget Israeli or Arab salad, this is the real thing! A mixture of vegetables, herbs and crunchy pita bites, once you try it, it will accompany your table every Shabbat.
- Cook Time
- Prep Time
- 8-10 ServingsServings
- 2 tablespoon zaatar
- 1/2 cup olive oil + 1 tablespoon
- 2 pita breads
- 1/4 cup pine nuts
- 4 Israeli (Persian) cucumbers, unpeeled
- 6 small radishes
- 1 1/2 yellow bell pepper
- 1 1/2 green bell pepper
- 4 Campari tomatoes
- 3 springs mint, stems removed
- 1 bunch parsley, stems removed
- 4 scallions
- 1/2 cup currants
- juice of 2 lemons
- 3 tablespoons tahini paste
- In a small mixing bowl combine the zatar with 1 tablespoon olive oil, season with a pinch of salt and pepper. With your hands tear the pitas into small bite pieces and place on a baking pan (covered with parchment paper). Add to the olive oil mixture and rub the oil all over the pita bite with your hands. Bake until golden brown, about 7-15 minutes.
- Toast the pine nuts in a dry pan on top of the stove for 30—45 seconds until they get some cooler and remove from the pan to a cool plate (don’t let them burn).
- Prepare a big deep mixing bowl. Dice the cucumbers into small pieces and slice the radishes into thin round shapes and place in the bowl. Clean the bell peppers from the seeds and membranes and dice into small cubes and place in the bowl. Cut the tomatoes into two and with your fingers remove the seeds, dice the tomatoes to small pieces, and place in the bowl. Chiffonade the mint, parsley and scallions and add to the bowl. Add the currants.
- In a jar combine the lemon juice and ¼ cup olive oil, add a pinch of salt and pepper and shake until fully combined.
- Right before serving and the pita bites and the pine nuts (keep a few for garnish) to the vegetables, add the dressing and toss with your hands. Fix seasoning if needed.
- Place on a serving plate, garnish with the reserved pine nuts and drizzle the tahini paste.