Most of the ingredients you need for this recipe already reside in your kitchen. If you’ve made my Mixed Green Salad Topped With Crispy Salmon or my Mango Salsa, you have ingredients that are begging to be used up!
I was lucky to live in a city that boasted a large Middle Eastern community, where I bought fresh pita loaves (pack of 6) and froze them. They take just a few minutes to defrost. Middle Eastern pita bread is thinner than its Greek cousin. Both will work for this recipe as the base.
- 2 pita loaves
- hummus ~ 1/2 cup
- 6 grape tomatoes
- chopped red or sweet onion
- 1/2 kosher dill pickle, chopped (4 tablespoons)
- one Persian cucumber, peeled and chopped (or 1/4 English cucumber)
- fresh chopped flat-leaf parsley or cilantro, optional
- 1/2 lemon, halved