Toasted Pita Salad

Toasted Pita Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.