Pita Salad with Tomatoes, Cucumber, and Herbs

Pita Salad with Tomatoes, Cucumber, and Herbs Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 183
Fat 10 g
Satfat 2.9 g
Monofat 5.6 g
Polyfat 1 g
Protein 4.9 g
Carbohydrate 19.6 g
Fiber 2.3 g
Cholesterol 11 mg
Iron 1.5 mg
Sodium 386 mg
Calcium 107 mg

Ingredients

3 (7-inch) pitas
4 cups coarsely chopped romaine lettuce
2 cups diced English cucumber
2 cups halved cherry tomatoes
2/3 cup (3 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh flat-leaf parsley
6 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Preparation

1. Preheat oven to 375°.

2. Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.

3. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.

4. Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.

Note:

Diane Morgan,

Cooking Light

July 2009
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