Photo: Randy Mayor; Styling: Cindy Barr
Yield
8 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.

Step 3

Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.

Step 4

Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.

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Ratings & Reviews

cjmelt76's Review

erinliane
October 17, 2009
I thought this was excellent when served fresh, but the leftovers did not keep well. Other than that, great flavors for the summer!

apparently's Review

merrymer
August 21, 2009
The mint is what makes this more than a standard Greek salad. I added olives, but otherwise followed exactly. I think 1 pita would be plenty; with 3 as written it almost seemed like panzanella.

JillyBurke's Review

cjmelt76
August 09, 2009
A really nice blend of flavors comes together in this recipe. I made it as a main dish for a summer night and I feel it's probably better suited as a side salad. I made half the recipe and there's no way it would feed 4 as suggested.

bostonsmaman's Review

skspillman
July 28, 2009
This is freshness on a plate! I love the lemon vinaigrette--I was worried it would be too tart, but with the mix of summer veggies & salty feta, it's just right. I only lightly toasted my pitas and rubbed them w/ a garlic clove half before breaking them apart. I used the herbs called for and enjoyed a perfect balance of flavors.

Jessie123's Review

bostonsmaman
July 16, 2009
This was a tasty salad, the mint gave it a distinct flavor. My husband and I both enjoyed it. It took a little longer then I expected to prep but worth it.

skspillman's Review

JillyBurke
July 16, 2009
Tried this last night. I followed the recipe exactly except I substituted basil for the mint. I found the salad was not very flavorful, and my boyfriend hated the pita in the salad--he didn't feel the texture went well with the rest of the salad. I won't make this again.

erinliane's Review

apparently
July 12, 2009
I agree with Meredith - this is a perfect summer supper! The dressing was light and delicious. We didn't have mint on hand, so we skipped that ingredient and the salad was still great.

merrymer's Review

Jessie123
July 07, 2009
Delicious, easy, flavorful summer supper! This was a nice change from your usual summer salad. I made a few changes: substituted basil for parsley (had a bunch on hand), used regular vine tomatoes instead of cherry tomatoes, and omitted the cucumbers for personal preference. The mint really paired well with the lemon juice in the dressing--which was a nice vinaigrette. The pita chips were a nice change from regular croutons; I would definitely do this salad again!