Lebanese Bread Salad

Photo: Stefan Anderson

Yield: Makes 4 to 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 81mg
  • Calories: 199
  • Calories from fat: 51%
  • Carbohydrate: 22g
  • Cholesterol: 0mg
  • Fat: 11g
  • Fiber: 3g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 2g
  • Sodium: 283mg

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

  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.
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