Denise says:

  • This is the most amazing version of the famous Israeli ‘TCP’ - Tomato, Cucumbers and Peppers with the addition of toasted pita bread. Some would call it a Sephardi version of the Italian Panzanella, which I adore.
  • The dressing sinks into the toasted pita bread that is mixed with a colourful combination of fresh salad ingredients.
  • Pour the dressing in at the last minute to keep the pita bread crunchy to the last bite! I like to grind my own spices –it’s quick to do and taste fresher. However, for a shortcut , you can use ready ground.
  • Preparation Time:  15 minutes
  • Cooking Time:  10 minutes
  • Serves: 6 people

Ingredients:

  • For the toasted pita bread
  • 4 rounds of pita bread
  • 2 teaspoons dried coriander seeds
  • 1 teaspoon dried cumin seeds
  • 3 tablespoons – extra virgin olive oil
  • For the Salad
  • 3 large salad tomatoes – seeded and roughly chopped
  • 1 green pepper – cored, seeded and roughly chopped
  • 1 red pepper – cored, seeded and roughly chopped
  • 4 tablespoons fresh mint – roughly chopped
  • 4 spring onions – trimmed and chopped
  • 1 cucumber – cut in half, seeded and chopped
  • 1 garlic clove – peeled and crushed
  • Juice of 1 lemon
  • 4 tablespoons olive oil Sea salt and freshly ground black pepper – to taste

Method

  1. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
  2. Cut the bread into 2 ½ cm / 1 inch cubes. Grind the spices with a pestle and mortar and mix with the extra virgin olive oil. Place the pita cubes on a baking tray, drizzle with the spiced oil mixture and toast for 10 minutes or until crisp and light brown.
  3. In a large bowl, combine the chopped tomatoes, green peppers, red peppers, mint, spring onions, garlic and cucumber.
  4. In a separate dish mix the olive oil, salt, pepper and lemon juice. Pour over the salad ingredients and stir in the toasted bread.
  5. Mix well and serve immediately.
Tagged in: Bread, Dinner Party, Low Fat, Mediterranean, Salads, Shabbat, Tomatoes, Vegetarian, Yom Tov