Pita Salad with Tomatoes, Cucumber, and Herbs

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 10g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1g
  • Protein: 4.9g
  • Carbohydrate: 19.6g
  • Fiber: 2.3g
  • Cholesterol: 11mg
  • Iron: 1.5mg
  • Sodium: 386mg
  • Calcium: 107mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pita Salad with Tomatoes, Cucumber, and Herbs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy