Pita Bread Salad

Pita Bread Salad Recipe
Photo: Photo: Randy Mayor
It takes just two pita rounds to make this salad, a variation on Italian panzanella. Toasting the pitas with the Middle Eastern spice mix known as za'atar enhances the nutty whole-grain flavor.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Fat 11.4 g
Satfat 1.6 g
Monofat 7.6 g
Polyfat 1.5 g
Protein 5.2 g
Carbohydrate 26.2 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 480 mg
Calcium 60 mg

Ingredients

2 (6-inch) whole-wheat pitas, each cut into 10 wedges
Cooking spray
1 1/2 teaspoons za'atar
1/2 teaspoon salt, divided
3/4 teaspoon chopped garlic
2 tablespoons fresh lemon juice
1/2 teaspoon ground sumac
3 tablespoons extra-virgin olive oil
2 cups chopped cucumber
2 cups chopped tomato
1/2 cup loosely packed fresh flat-leaf parsley, chopped
1/4 cup thinly diagonally sliced green onions
1/4 cup loosely packed fresh mint, chopped
1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350°.

2. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.

3. Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.

Ivy Manning,

Cooking Light

September 2009
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