Tajik bread salad
3 servings
30 minutes
Tajik bread salad is a vibrant and aromatic dish that embodies the traditions of Eastern cuisine. Its base is crispy pita baked to a golden color, adding texture to the salad. The juicy freshness of tomatoes and cucumbers harmonizes with the spiciness of green onions to create a rich flavor. Feta adds a creamy note, while the spicy dressing with lemon juice and coriander awakens the appetite. In Tajikistan, such salads are often served on hot days when their lightness and refreshing tang complement traditional non flatbreads perfectly. This dish is not only nutritious but also versatile—it works well as a standalone meal or as an accompaniment to meat and vegetable dishes of Eastern cuisine.
1
To prepare the dressing, mix lemon juice, vinegar, sugar, and ground coriander in a bowl. Gradually whisk in 2 tablespoons of olive oil to achieve a smooth mixture. Add salt.
- Lemon juice: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Ground coriander: 0.8 teaspoon
- Olive oil: 100 ml
2
Preheat the oven to 190 degrees for the salad. Divide the pita into two thin round flatbreads and cut each into thin triangles. Brush with olive oil. Bake in the oven for about 10 minutes until golden brown. As they cool, the pita pieces will become crispy.
- Pita bread: 2 pieces
- Olive oil: 100 ml
3
Place tomatoes, cucumbers (remove seeds), and green onions in a large serving bowl and mix with dressing and herbs. Crumble feta on top, then add pita triangles. Toss and serve immediately with hot naan bread.
- Tomatoes: 4 pieces
- Cucumbers: 0.5 piece
- Spring onion: 3 stems
- Cilantro (coriander leaves): 20 g
- Feta cheese: 85 g
- Pita bread: 2 pieces
