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.
Cooking Light SEPTEMBER 2004
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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