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Pita Salad with Tomatoes, Cucumber, and Herbs

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings (serving size: 1 1/4 cups)

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

Nutrition 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

How to Make It

  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.