Sort ingredients
leekottner
QR Code
Listen
Pdf
This recipe makes more pita crisps than needed; leftovers can be tossed into other salads or simply enjoyed as a snack. We prefer the strong heat of Tabasco here, but feel free to use your favorite hot sauce instead.
Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper. Toss pita, 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together on prepared sheet. Spread pita into even layer and bake until golden brown and crisp, 4 to 6 minutes. Let cool on sheet, about 5 minutes.
While pita crisps cool, whisk orange zest and juice, lime zest and juice, Tabasco, and remaining ½ teaspoon salt and ¼ teaspoon pepper together in large bowl. Whisking constantly, drizzle in remaining 2 tablespoons oil until combined.
To dressing, add tomatoes, half of jalapeño slices, 1½ teaspoons dill, and ½ cup pita crisps, tossing well to combine (reserve remaining pita crisps for another use). Transfer to serving platter or plate and top with remaining jalapeño slices and 1½ teaspoons dill. Season with pepper to taste, and serve.