ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lebanese Bread Salad

Photo: Stefan Anderson
Yield Makes 4 to 6 servings

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)

Nutrition 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

How to Make It

  1. 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.