Author Notes: While we love stuffing them, we’re thrilled to cut up our pitas for this easy and refreshing Middle Eastern salad. A combination of juicy tomatoes, crunchy cucumbers, sliced pita and peppers tossed with mint, parsley and a lemon dressing, this pita salad is both fresh and fantastic. —bitememore
Serves: 8
Ingredients
Salad
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3
large pitas, cut into 1-inch pieces
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1
tablespoon olive oil
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1/2
teaspoon kosher salt
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1
English cucumber, peeled, seeded and chopped
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4
large tomatoes, seeded and chopped
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1
large green pepper, chopped
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2
tablespoons chopped fresh flat-leaf parsley
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2
tablespoons chopped fresh mint
Citrus Dressing
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1/4
cup fresh lemon juice
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1/3
cup olive oil
-
1
large garlic clove, minced
-
1/2
teaspoon kosher salt
-
1/4
teaspoon freshly ground black pepper
Directions
- 1) Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.
- 2) In a medium bowl, toss cut pita with olive oil and salt. Spread on prepared baking sheet and bake 10-15 minutes, until crisp. Set aside and let cool.
- 3) In a large bowl, toss cucumbers, tomatoes, green pepper, parsley and mint.
- 4) For the dressing, in a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.