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.

Joanne Weir
Recipe by Cooking Light

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Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup salad and 3 pita wedges)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well.

  • Arrange pita wedges in a single layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with salad.

Nutrition Facts

116 calories; calories from fat 30%; fat 3.9g; saturated fat 0.5g; mono fat 2.6g; poly fat 0.6g; protein 3.2g; carbohydrates 18g; fiber 2g; cholesterolmg; iron 1.2mg; sodium 274mg; calcium 43mg.