Bread Salad with Mint and Tomatoes
This fresh, simple salad highlights popular Greek ingredients such as tomatoes, cucumber, pita bread, and mint, all coated in a pleasantly tart lemon juice dressing. Serve immediately to prevent the bread from becoming too soggy.
Yield: 8 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 87
- Fat: 2.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.5g
- Protein: 2.8g
- Carbohydrate: 13.9g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 197mg
- Calcium: 29mg
Ingredients
- 6 tablespoons fresh lemon juice (about 2 lemons)
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3 cups chopped tomato (about 3 medium)
- 1 1/4 cups chopped seeded peeled cucumber
- 1/2 cup sliced green onions (about 3)
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 2 (6-inch) pitas, toasted and torn into bite-sized pieces
Preparation
- 1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add tomato and remaining ingredients; toss gently to coat. Serve immediately.
Bread Salad with Mint and Tomatoes Recipe at a Glance
- COURSE: Appetizers, Salads
- CONVENIENCE: Entertaining, No-Cook
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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