Lebanese Bread Salad

Lebanese Bread Salad Recipe
Photo: Stefan Anderson

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Makes 4 to 6 servings

Recipe from

Real Simple

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


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)


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.


Judy Lockhart,

April 2005
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