Persian Panzanella

1. 1

   1. Tear the pitas apart into quarters and toast in the toaster (or regular) over until crispy - about 5 minutes.

2. 2

   2. While pitas are toasting, make the tomato/cucumber salad: Roughly chop tomatoes and cucumbers (seed or not, but I usually peel) & place in bowl. Season with olive oil, salt, pepper, a dash of cumin (optional) and a squeeze of lemon juice. Toss and let sit for 5 minutes to allow juices to come out.

3. 3

   3. Allow toasted pita to cool slightly and break apart into bite size pieces on a large dinner plate.

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   4. Top with dollops of the hummus.

5. 5

   5. Top with tomato/cucumber salad, including the juices (they wet the pita!).

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   6. Let sit for about 1-2 minutes.

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   7. Top with several dollops of plain yogurt, and garnish with mint. Sprinkle with hot pepper flakes to taste.

8. 8

   8. Gently toss the entire mess until lightly coated. The salad doesn't have to be fully mixed...you can even eat it in layers.

9. 9

   Most people would say this serves 2 people. I happily eat the whole thing.

* Per serving · 4 servings · Values may vary.