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Toasted Pita Salad

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield 6 servings (serving size: about 1 cup)
This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute.

Ingredients

  • 2 (6-inch) pitas, split in half horizontally
  • 3 cups chopped tomato (about 4 medium)
  • 1 1/2 cups chopped English cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh oregano
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon honey

Nutrition Information

  • calories 111
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 3.8 g
  • carbohydrate 17.5 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 256 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.

  3. Combine tomato and next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.