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Cook time
20 hours
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Serves
4
Author Notes
Too-hot-too cook tomato, cucumber, and carrot salad with pita chips and harissa dressing. —Sarah Hornung
Ingredients
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1
large tomato (mine was about 10 ounces)
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8-10 ounces
mixed cherry tomatoes
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3
carrots
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1
English cucumber
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3-4 ounces
feta cheese
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2 cups
pita chips
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1 tablespoon
harissa
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1 tablespoon
olive oil
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1/2
lemon
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1 teaspoon
salt
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1/2 teaspoon
fresh pepper
Directions
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Chop the tomato into 12-16 wedges, add to salad bowl
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Quarter the cherry tomatoes, add to salad bowl
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Slice the carrots into thin discs, add to salad bowl
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Cut the cucumber lengthwise into thin spears and then into 1-inch segments, add to salad bowl
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Roughly chop the feta cheese, add to salad bowl
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Mix the harissa and olive oil together in a large mixing bowl until well combined and then add the 2 cups of pita chips and toss until they are well coated
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Add the chips and any remaining harissa and oil to the salad bowl mix to combine and dress with lemon juice, salt, and pepper
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