Rating: 5 stars
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  • 5 star values: 1
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It takes just two pita rounds to make this salad, a variation on Italian panzanella. Toasting the pitas with the Middle Eastern spice mix known as za'atar enhances the nutty whole-grain flavor.

Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.

  • Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.

Nutrition Facts

215 calories; fat 11.4g; saturated fat 1.6g; mono fat 7.6g; poly fat 1.5g; protein 5.2g; carbohydrates 26.2g; fiber 5.4g; iron 3.1mg; sodium 480mg; calcium 60mg.
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