Heirloom Tomato & Olive Salad with Pita Crisps
By CHEF AIMAN SAAD and THE LONGHOUSE AT MOHEGAN SUN
Updated 11:46 PM EST, Tue, Jul 28, 2009
- 1 loaf of pita bread
- 1 tbsp. olive oil
- 1 tbsp. Zahtar
Prep:
Slice pita bread and coat with olive oil and zahtar.
Toast in oven at 350 degrees, until golden brown.
Soft Yogurt Cheese
- 1 quart whole milk yogurt
- 1 tbsp. kosher salt
Prep:
Mix together and strain through cheese cloth overnight in refrigerator.
Heirloom Tomato & Olive Salad Ingredients
- 1/2 cup assorted olives
- 1 tbsp. olive oil
- 1 tbsp. minced Calabrese peppers
- 1 tbsp. minced banana peppers
- 1tbsp. minced oregano
- 1 slices Heirloom tomatoes
- 1/2 cup mixed baby Heirloom tomatoes
Prep:
Mix together and arrange on plate with pita crisps and yogurt cheese.
First Published: Jun 18, 2009 11:03 AM EST
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