This is a deconstructed version of the Middle Eastern tomato/bread salad, turning it into a platter full of elements perfect for a serve-yourself approach at a dinner party. You can get as artful or as casual as you’d like with the presentation, letting guests choose their favorite parts and create their perfect bites.
Total time: 35 mins
Make Ahead: The pita chips can be made and stored in an airtight container at room temperature for up to 5 days before making the platter.
Storage Notes: Refrigerate for up to 5 days, preferably with the pitas and dressing kept separate from the rest of the salad.
Where to Buy: Sumac can be found in Mediterranean, Middle Eastern and international grocers, as well as online.
Servings: 6 - 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6-8 servings; makes 12 cups
Ingredients
- For the salad
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, finely grated or pressed
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds fresh tomatoes, preferably a mix of shapes, sizes and colors, cored if needed and cut into rounds and/or wedges
- 3 to 4 small cucumbers (12 ounces total), sliced
- 1 red bell pepper, stemmed, cored and sliced
- One (15-ounce) can no-salt-added chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/2 medium red onion (3 ounces), finely sliced
- 1 teaspoon ground sumac (may substitute za’atar spice blend)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh mint
- Lemon wedges, for serving
- For the crispy pita
- 4 small pita pockets or 2 large pita breads (6 ounces), cut into triangles
- 2 tablespoons extra-virgin olive oil
Directions
Position a rack in the middle of the oven and preheat to 450 degrees.
Make the salad: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper until combined. Taste, and season with more salt and/or pepper as needed.
On a large serving platter, arrange the tomatoes and cucumbers. Top with the bell pepper, chickpeas and onion. Sprinkle with the sumac and drizzle with 1/4 cup of the dressing.
Make the crispy pita: While the salad sits and the flavors meld, on a large, rimmed baking sheet, toss the pita triangles with the olive oil and spread them out. Toast for about 10 minutes, turning as needed, until golden brown and crisp.
Arrange the pita triangles on the platter. Sprinkle with the herbs and serve with the lemon wedges and the remaining dressing.
Recipe Source
Adapted from “In Praise of Veg” by Alice Zaslavsky (Appetite, 2022).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
