So, after posting the humus recipe, I showed it to my dad, and let me tell you something: he was a happy camper. And not because we posted his “authentic” recipe, but because he saw something written about him ON THE INTERNET!! THE INTERNET!!! My goodness is he fascinated by it. To him, it is THE most amazing thing. He can’t quite understand it, or how it works, or how all the information magically appears on the computer… but he is amazed by it.
And now, he’s all into the blog, trying to come up with new recipes for us to post. Like the one we’re posting today. Which, by the way, goes perfectly with humus! Put them together and you’ll have a healthy, balanced, super flavorful complete vegan meal.
So thank you Papi and congratulations… You are “on the internet” again 😉
- 2 pita pockets
- 2 romaine lettuce hearts, shredded
- 1 large cucumber, diced
- ½ large yellow bell pepper, diced
- ½ large red bell pepper, diced
- ½ large orange bell pepper, diced
- 2 medium tomatoes, diced or 1-pint grape tomatoes
- 1 small bunch of parsley, chopped
- 1 small bunch of fresh mint (optional, since it is not always available)
- 2 tbsp sumac
- 1/4 cup olive oil or more to taste
- 1/3 cup freshly squeezed lemon juice or less to taste
- Salt to taste (we used 1 tsp)
- Preheat the oven at 375F
- Separate each pita pocket, place them on a cookie sheet and drizzle a little bit of extra virgin olive oil on each half
- Bake in the oven until golden brown. Set aside to cool.
- In a large bowl, combine lettuce, cucumber, peppers, tomatoes, parsley, and mint if using
- Add sumac and salt.
- Brake the toasted pita into small pieces over the salad
- Add lemon and olive oil and toss well.
- ENJOY!! From May I Have That Recipe