Why This Recipe Works

The Mexican beverage sangrita, which is often tomato-based and typically served alongside tequila, is at once sweet, sour, and spicy. It served as the jumping-off point for this dynamic, citrusy cherry tomato salad. Cherry tomatoes provided great acidity and moderate sweetness; we halved them to expose more of their flavorful juice, allowing it to mix with the dressing. Fresh orange and lime juice and zest formed a bright, fruity, slightly sweet base for a dressing. A jolt of Tabasco infused the citrus mixture with spice, and olive oil contributed just enough body and richness. Crunchy, bite-size pita crisps provided delightful textural contrast. Jalapeño slices bolstered the Tabasco in the dressing, and a shower of dill provided welcome freshness.

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Before You Begin

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.

Instructions

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.