This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
3/4 teaspoon salt, divided
1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
2 (7-inch) pitas
3 cups chopped tomato
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
How to Make It
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.
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