Toasted Pita with Mint, Cucumber, and Tomato Salad

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8 servings (serving size: about 2/3 cup salad and 3 pita wedges)
Joanne Weir
September 2005
RECIPE BY Cooking Light

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.

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 3/4 cups chopped tomato (about 3 medium)
  • 1 1/2 cups chopped peeled English cucumber (about 1)
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 3 (6-inch) pitas, cut into 8 wedges

Nutritional Information

  • Calories 116
  • Caloriesfromfat 30%
  • Fat 3.9g
  • Satfat 0.5g
  • Monofat 2.6g
  • Polyfat 0.6g
  • Protein 3.2g
  • Carbohydrate 18g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 274mg
  • Calcium 43mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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

Step 3

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

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