The first NWAHJA horse show of the season was on the same day as the Hogeye Marathon, where my husband was volunteering. We had a little later start than in previous years, and I appreciated not having to leave the house at 6:30 on a Sunday morning. In fact my husbands alarm went off before mine, and he was up and making coffee while I began to prepare breakfast. I used the extra time enjoy a walk and take a shower and to leisurely make and pack a lunch for our trainer, which included a sandwich, a Pita and Chopped Vegetable Salad and a dessert bar, as she puts in very long and busy days on show weekends.
PITA AND CHOPPED VEGETABLE SALAD
1/4 cup olive oil
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
salt and freshly ground black pepper
6 radishes, cut into 1-inch dice
1 cucumber, peeled and cut into 1/2-inch dice
3 tomatoes, cut into 1-inch dice
2 green onions, chopped
1/4 cup parsley leaves, coarsely chopped
2 tablespoons fresh mint leaves, coarsely chopped
1 pita, toasted until crisp and chopped into bite sized pieces
1/4 cup buttermilk
1 tablespoon sumac
In a small bowl, whisk the 1/4 cup of olive oil with the garlic, lemon juice and vinegar, and season with salt and pepper.
In a large bowl, toss the radishes, cucumbers, tomatoes, green onions, parsley and fresh mint. Add the pita, drizzle with the dressing and toss well. Let stand for 5 to 10 minutes.
Add the buttermilk and toss again. Season with salt and pepper. Drizzle the salad with additional olive oil, sprinkle with sumac and serve.
Recipe adapted from Food and Wine, September 2012