Spicy Salad Recipe

Prepare tomatoes

Core and finely dice the tomatoes into approximately 1/4-inch pieces. Transfer the diced tomatoes to a medium mixing bowl and lightly press with the back of a spoon to release some juices (this adds flavor to the dressing).

Prepare jalapeño and onion

Trim the jalapeño, halve lengthwise, remove seeds and ribs for milder heat (or leave some for more spice). Finely mince the jalapeño and add to the bowl with tomatoes. Peel and finely dice the red onion into small pieces and add to the bowl. If you prefer less bite, soak the diced onion in cold water for 5 minutes, then drain before adding.

Chop cilantro and dress

Rinse and dry the cilantro, then finely chop the leaves and tender stems. Add 1/2 cup chopped cilantro to the bowl. Pour in 2 tablespoons fresh lime juice and 1 tablespoon extra-virgin olive oil. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust salt, lime, or jalapeño heat as desired. Let sit at room temperature for 10 minutes to allow flavors to meld.

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Cut and season pita

Using a sharp knife, cut each pita round into 8 triangles (first halve, then quarter each half). Separate layers if using pocket pitas and brush both sides lightly with 1 tablespoon olive oil. Arrange the triangles in a single layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon smoked paprika and 1/4 teaspoon fine salt, turning pieces to coat evenly.

Bake until crisp

Bake in the preheated oven for 8–12 minutes, watching closely after 8 minutes, until edges are golden brown and crisp. Remove from oven and let cool on the baking sheet (they will crisp further as they cool).

Transfer the dressed tomato mixture to a serving bowl or shallow platter. If using, sprinkle 1/4 cup crumbled feta or cotija over the top and scatter extra cilantro leaves. Serve immediately with warm pita chips on the side for scooping. Leftover salad keeps refrigerated in an airtight container for up to 2 days; pita chips are best fresh.