Toasted Pita with Mint, Cucumber, and Tomato Salad

Put late-summer tomatoes to good use in this bright and herby salad. For even more color, leave the cucumber unpeeled--English cucumber skin is thin enough to be palatable. Make this dish close to serving time so it doesn't become watery.

Yield: 8 servings (serving size: about 2/3 cup salad and 3 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.2g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 274mg
  • Calcium: 43mg

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 3/4 cups chopped tomato (about 3 medium)
  • 1 1/2 cups chopped peeled English cucumber (about 1)
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 3 (6-inch) pitas, cut into 8 wedges

Preparation

  1. Preheat oven to 425°.
  2. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well.
  3. Arrange pita wedges in a single layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with salad.
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