Brimming with tomatoes, cucumbers, red onion, fresh herbs and spicy radishes, meet your new favorite salad from the James Beard Award Outstanding Chef finalist.
¼ teaspoon freshly ground black pepper3 cups store-bought pita chips or 2-inch pieces of pita bread, fried until crisp1 Persian cucumber, halved lengthwise and cut into 1/8-inch crescents ¼ red onion, halved stem to root and thinly
sliced into crescents Leaves from 2 sprigs of parsleyTo make the dressing: Combine all of the ingredients in a blender or a bowl and mix or whisk to incorporate. Make sure to whisk well again before using, since the oil will separate.
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