Toasted Pita Salad

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 17.5g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 256mg
  • Calcium: 42mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.
  3. 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.
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