Pita Bread and Pea Salad

Pita Bread and Pea Salad Recipe


6 Servings

Cost per Serving:


Nutritional Information

Calories 227
Fat 19 g
Satfat 6 g
Protein 5 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 21 mg
Sodium 477 mg


3 pitas
1/3 cup plus 1 Tbsp. extra-virgin olive oil
Salt and pepper
1/4 cup lemon juice
2 stalks celery, thinly sliced
1 cup frozen peas, defrosted, drained and patted dry
1/2 red onion, thinly sliced
1 cup cucumber, peeled, seeded and diced
1 cup baby spinach
5 ounces crumbled feta
1 tablespoon chopped mint
1 tablespoon chopped parsley


Preheat oven to 350°F. Brush both sides of each pita with 1 Tbsp. olive oil and sprinkle with salt and pepper. Cut pitas into strips about 1 inch wide and 3 inches long. Place pita strips on a baking sheet and bake until golden brown, about 20 minutes.

Whisk lemon juice and 1/3 cup olive oil in a small bowl and season with salt.

Place toasted pita strips in a large salad bowl. Add celery, peas, onion and cucumber. Toss with lemon vinaigrette.

Just before serving salad, gently fold in spinach, feta, mint and parsley. Season with pepper.

September 2007
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