Lebanese Bread Salad

Photo: Stefan Anderson

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calcium 81 mg
Calories 199
Caloriesfromfat 51 %
Carbohydrate 22 g
Cholesterol 0 mg
Fat 11 g
Fiber 3 g
Iron 2 mg
Protein 4 mg
Satfat 2 g
Sodium 283 mg

Ingredients

2 stale 7-inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes, halved
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 tablespoons roughly chopped fresh mint
½ bunch roughly chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Store-bought hummus (optional)

Preparation

Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.

Note:

Judy Lockhart,

April 2005