Serves 2-4
The dressing
· 2 tablespoons lemon juice
· 1 tablespoon rice vinegar or cider vinegar
· 1 teaspoon sugar
· 3/4 teaspoon ground coriander
· 5 tablespoons extra virgin olive oil
· Sea salt
The salad
· 2 pita breads
· 2 tablespoons extra virgin olive oil
· 4 large ripe tomatoes, chopped
· 1/2 cucumber, halved lengthwise, seeded using a spoon, and sliced
· 3 scallions, thinly sliced
· a small bunch of cilantro, leaves chopped
· a small bunch of dill fronds, chopped
· 1/2 cup feta cheese
Directions
The dressing
1. Mix the lemon juice, vinegar, sugar, and ground coriander in a bowl.
2. Gradually whisk in the olive oil until well-blended. Season with salt.
The salad
1. Preheat the oven to 375°F.
2. Split open the pita breads into four halves and cut these into thin triangles. Brush with the olive oil.
3. Toast in the oven for about 10 minutes until golden. They will crisp as they cool.
4. Put the tomatoes, cucumber, and scallions in a large serving dish, and mix with the dressing and herbs.
5. Crumble over the feta, then add the pita shards. Toss once and serve immediately. Serve with hot non or other flatbread.
(To make your own non, follow the recipe here.)
From Samarkand, Recipes & Stories From Central Asia and the Caucasus, © 2016 by Caroline Eden and Eleanor Ford. Reproduced by permission of Kyle Books. All rights reserved.
