I’m really starting to enjoy the weather here in Chicago. Or I was for two days until I commented on how nice it was. Sunday night I was awakened by thunder close enough it was shaking my house at 3:39am. Storms on Monday, storms and mid-60s today. Tomorrow it’s forecast in the low 60s. I think on Friday we might hit 70 again.
Remind me not to say anything about nice weather again.
However, I am starting to move more towards the fresh, raw foods of summer that I enjoy and that I know are that much better for me. This one is one of my favorites. Even my husband who only likes tomatoes if they’re cooked (he’s weird; what can I say?) enjoys this one — in limited quantities. I’m all good with that though, since that means there’s more for me!
Mideast Pita Salad
3 whole wheat pitas, lightly toasted in the oven or on the grill if it isn’t storming
8 plum tomatoes, large chopped
2 cucumbers, sliced and cut in half
6 green onions, sliced
6 cloves garlic, minced
1 c parsley, chopped
2/3 c cilantro, chopped
1/2 c mint, chopped
6 T lemon juice
6 T olive oil
1/4 t salt
Makes ~12 1 cup portions
Toast pita oven or on the grill, then break into bite sized pieces. Cut up the veggies as described above. Add the tomatoes, cucumbers, green onions, garlic, parsley, cilantro, and mint to a large bowl. Stir gently, then add pitas, lemon juice and olive oil. Stir again. Add salt and toss well.
Chill and serve (can be served immediately — best within 1 full day).
Enjoy! I know I did. That’s why we have no pictures again this week unless you want one of an empty bowl….