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Pita Bread and Pea Salad

All You SEPTEMBER 2007

  • Yield: 6 Servings
  • Cost Per Serving:$1.36


  • 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.

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 19g
  • Saturated fat: 6g
  • Protein: 5g
  • Carbohydrate: 9g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Sodium: 477mg

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Pita Bread and Pea Salad recipe