Mediterranean-Style Salad

At Clove we are big believers in making the most of the ingredients you have. So, when there’s a few stale pita breads in the house, have no fear – our Mediterranean salad is here! Seasoned well and toasted in a hot oven, they turn into very delicious pita chips. It’s a nod to our favourite salads that use stale bread, like if a Panzanella and a Fattoush had a baby. We’ve kept things red and pretty using cherry tomatoes, capsicum, red onions and red radish, but it’s an adaptable recipe so experiment with diced cucumber or thinly sliced celery, green olives or some crumbled feta.

Serve as a side with grilled lamb or chicken, with chickpeas or white bean dishes and a plate of tzatziki or hommus.

Price range: €5.00 through €67.16

9.30
9.00
9.00
6.64
5.00
21.00
10.00
12.00
67.16
10.24
11.00
11.00
15.00
30.00
10.24
11.00
7.00
8.00
13.00
9.00
15.00
6.20
Categories,

Step 1
For the salad, quarter the cherry tomatoes, thinly slice the red onion and put into a large bowl. Mince the garlic clove into the bowl, add red wine vinegar, season with salt and pepper and toss to combine. Set aside to marinate while you prepare the rest of the salad.

Step 2
For the toasted pita, preheat the oven to 200°C. Cut or tear the pita bread into bite sized pieces and place in a medium bowl. Drizzle with the olive oil, the sprinkle with salt, pepper and paprika and toss to coat the bread. Spread the pita pieces onto a baking tray in a single layer and place in the oven for 5-10minutes, or until golden brown and crunchy. Set aside to cool completely.

Step 3
To make the dressing, add the olive oil, lemon juice, salt, pepper and sumac, to a jar and shake to combine.

Step 4
Thinly slice the capsicum and quarter the radishes, then slice the pitted olives lengthwise into quarters. Add everything the bowl with the marinating tomatoes and onion, and toss to combine.

Step 5
Pour the dressing over the salad and mix well until everything is coated. Mix half the pita through the salad and then transfer to a serving plate. Top with the remaining toasted pita and sprinkle with a little more sumac and some freshly chopped parsley. Serve immediately.