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.
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This is really good! I've been asked for this recipe and made it several times. I've found that it can be made with or without a lot of the different veggies. As long as you have beans of some sort and tomatoes the dressing will make it complete. I've never included the "ground sumac" because this isn't something I have in the pantry. Really nice!
This was a simple and fantastic dinner! The textures are wonderful, and the flavors are really bold (as in, you're gonna need a breath mint afterward, but it is OH so worth it!). We absolutely loved this, and I'll definitely make it again. It could even be done without heating up the kitchen in the summer if you buy pre-made pita chips.
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