Toasted Pita Salad Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

Toasted Pita Salad

This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute.

Cooking Light AUGUST 2009

Yield: 6 servings (serving size: about 1 cup)

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. 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.

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

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Toasted Pita Salad recipe