- Finely chopped tomato (Roma)
- Finely chopped cucumber
- Finely chopped green pepper
- Pine nuts
- Olive oil
- Pomegranate sour salad dressing (see bottom of post)
- Pita bread
- (Note: The recipe I found online used cherry tomatoes, halved, red onion, and feta cheese as well. Need to try!)
We first spent time chopping all the veggies and the cilantro and mint and mixing those to an acceptable ratio.
Next, we fried the small pieces of pita bread in oil, and cooked the pine nuts in oil as well. These were served over the top of the portions we had already divided.
Lastly, we created a dressing of a mixture of olive oil, the pomegranate dressing, and lemon juice.
We served this at room temperature but I’d like to try it cold.
This is the sauce we used!