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| | Lebanese Toasted Bread Salad
3 (about 1 pound) fresh Florida tomatoes
3 6-inch pita breads
4 cups Romaine lettuce leaves, loosely packed, cut in 1-inch strips
2 cups peeled and sliced halved cucumbers
1 6 1/2 oz. can white tuna packed in water, drained
1/2 cup crumbled feta cheese
1/4 cup quartered and sliced red onions
3/4 cup bottled vinaigrette salad dressing
1 tablespoon chopped fresh parsley
2 teaspoons dried mint leaves, crushed
Preheat oven to 300ºF. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in wedges (makes about 3 cups); set aside. Cut pita breads in halves; cut each half into 8 wedges. Place on a shallow baking pan; bake until crisp, turning occasionally, about 25 minutes. Remove from pan; cool. In a large bowl place lettuce, cucumber, tuna, cheese, onion, reserved tomatoes and pita wedges. In a measuring cup combine salad dressing, parsley and mint. Pour over salad mixture; toss until combined. Serves 6 |
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