Pita and Pomegranate Salad, the ‘Arab principles of the poor kitchen’

This Arab salad uses the principles of the poor kitchen, incorporating as it does all the leftovers from other meals in addition to those ingredients on hand. Stale pita is broken into small pieces to absorb the flavors of the salad, making it a perfect snack or light meal. And I love it.

Pita and Pomegranate Salad
Pita and Pomegranate Salad

  • 3-4 firm ripe tomatoes
  • 2-3 young cucumbers
  • 1 medium onion or 3 green (spring) onions
  • 1-2 hot peppers
  • ½ cup chopped mint leaves
  • ¼ cup (90 ml) olive oil
  • Juice and finally chopped peel of 1 large lemon
  • 1-2 stale or toasted pita breads
  • 1 garlic clove, split
  • Seeds of 1 pomegranate (optional)
  • Salt to taste

Pita and Pomegranate Salad
Pita and Pomegranate Salad
  1. Chop the tomatoes, cucumbers, onions, and peppers, transfer them all to a large bowl, and sprinkle with the mint leaves.
  2. Chop the lemon peel and add.
  3. Squeeze the lemon juice over the salad.
  4. Add the oil with a generous amount of salt and mix well.
  5. Split the pita , rub the open end of the split garlic over it, tear into bite-sized pieces, and toss into the salad.
  6. Add the pomegranate seeds and mix well.
  7. Serve immediately.
Pita and Pomegranate Salad
Pita and Pomegranate Salad

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