it’s a salad now n I’m enjoying every bite…so much texture n super refreshing especially in 130 degrees weather…oh n super easy to make! The kids r back at school n I’ve gone thru a case of champagne…a big shout out to the inventor of school, someone who I owe so much to. Anyhow I’m looking forward to typing away on this blog n bringing more delicious recipes to u all in the next coming weeks/months…hopefully years. Comment me w any questions suggestions n keep me posted on dishes u’ve made.

pitachick’s panela cheese salad

1/2 a panela cheese round (found in latin markets or anywhere nowadays u can also use syrian cheese similar texture/flavor found in mediterranean markets)
1 large juicy ripe beefsteak tomato
4 persian cucumbers or half an english cucumber (they’re super long :))
pita chips about 2 handfuls or 1 if u have monster hands (to make them cut into small triangles or square shapes place on cookie sheet drizzle w grape seed oil (love this oil I get it from med market) salt n sumac n bake till light golden brown or fry them up what the heck u live one life)
half of one large avocado or 1 small avocado
1 heaping teaspoon of black caraway seeds (I get mine from med market)
juice of half a large lemon or 1 small lemon
about 1/4 cup grape seed oil
salt to taste I use about 1/2-3/4 teaspoon
for heat u can add sprinkle red pepper flakes or cayenne pepper optional
for freshness chop up a couple springs of mint or italian parsley optional (remove stems first)

dice into 1/2 inch cubes cheese, tomato, cucumber, avocado n place in a medium bowl
add lemon juice, salt, caraway seeds, pepper flakes (if u like it hot) n chopped herbs
gently crush the pita chips by hand to make smaller pieces but not crumb into the bowl
toss and enjoy friends <3 thanks for subscribing!

serves 2 people or 1 very hungry in need of a salad person or 3-4 not interested in salad people but will eat it cuz u made it for them