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
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
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1
large garlic clove, minced
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
Directions
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1) Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.
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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.
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3) In a large bowl, toss cucumbers, tomatoes, green pepper, parsley and mint.
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4) For the dressing, in a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.
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