See more
Photo: Stefan Anderson Photo by: Photo: Stefan Anderson

Lebanese Bread Salad

Real Simple APRIL 2005

  • Yield: Makes 4 to 6 servings


  • 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.

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

Go to full version of

Lebanese Bread Salad recipe