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
large pitas, cut into 1-inch pieces
English cucumber, peeled, seeded and chopped
large tomatoes, seeded and chopped
large green pepper, chopped
chopped fresh flat-leaf parsley
chopped fresh mint
fresh lemon juice
large garlic clove, minced
freshly ground black pepper
In This Recipe
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.