Pita Bread Salad

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

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Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 11.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 5.2g
  • Carbohydrate: 26.2g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 480mg
  • Calcium: 60mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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