The ubiquitous Israeli bread salad makes a fine gathering place for black-eyed peas and sweet Georgia onions. Whisk the salad dressing together in a bowl, or do as I do--shake all the ingredients together in (what else?) a mason jar.
4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
3/8 teaspoon ground sumac
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 (6-inch) pitas, torn into bite-sized pieces
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped arugula
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black-eyed peas, rinsed and drained
How to Make It
Preheat oven to 400°.
To prepare dressing, combine first 7 ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.
To prepare salad, arrange torn pita in a single layer on a baking sheet. Bake at 400° for 7 minutes, stirring after 4 minutes. Cool completely. Reserve 1/2 cup toasted pita.
Combine tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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