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This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.

David Bonom
Recipe by Cooking Light September 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.

  • Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.

  • While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.

Nutrition Facts

314 calories; calories from fat 25%; fat 8.6g; saturated fat 2.1g; mono fat 4.6g; poly fat 1.3g; protein 28.9g; carbohydrates 30g; fiber 3.7g; cholesterol 74mg; iron 3.4mg; sodium 852mg; calcium 62mg.
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