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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 September 2005


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • 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; iron 1.2mg; sodium 274mg; calcium 43mg.