Monday, May 28, 2012

Warm Grape & Toasted Pita Salad

Completely addictive.  From Herbivoracious.

3 cups red seedless grapes, halved
3 thick pitas, chopped into 1/2 inch squares
6 oz ricotta salata, cubed or crumbled 
1 cup chopped fresh parsley
2 tsp fresh or 1 tsp dried thyme leaves
1/2 TB freshly squeezed lemon juice
1 TB toasted sesame seeds
2 tsp red pepper flakes
Salt and sumac to taste
Olive oil

Heat a 4 TB olive oil with red pepper flakes in a deep skillet.  Add pita squares and toast until light brown and crispy around the edges.  Move to a bowl.  Heat grapes in the same skillet, without adding more oil, until heated through and beginning to sizzle and lighten, about a minute or two.  Add grapes, cheese, and remaining ingredients to bowl.  Toss, taste, and adjust quantities of lemon juice, herbs and spices, and olive oil.  Serve immediately (or, if not possible, serve chilled). 

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