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 Cooking Light

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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


  • 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


  1. 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.
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