Photo: Herbed Toasted Pita Salad Recipe
Ingredients
- 3 (6-inch) whole-wheat pita breads with pockets
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
- 1 cup chopped fresh flat-leaf parsley
- 1/4 cup sliced scallions
- 1/2 cup chopped fresh mint leaves
- 1 English cucumber, cored, halved lengthwise and thinly sliced
- 1 pint grape tomatoes, halved
Directions
Preheat the oven to 375 degrees F.
Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
Right before serving, add the pita and dressing to the salad. Toss well to coat.
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By Mattarpaneer
California
on October 24, 2010
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This was pretty good, but it was not substantial enough to make a meal of itself. Pretty similar to Ellie's five-minute salad with white beans, herbs, and goat cheese, though I think I prefer that to this one. This one would be excellent as a side or appetizer salad. Very light and refreshing. The pita added a crunch, but it wasn't flavorful enough. I would brush with a little olive oil and season the chips to make them more tasty.
By kbeckman_5300872
New Orleans, LA
on June 30, 2008
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this was a great side salad with our maple glazed chicken thighs (another Ellie recipe. The dressing is very light.
By cutesmile108_72...
Sterling Height...
on June 24, 2008
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This was a wonderful salad... it is very simular to the middle eastern fattosh salad, but lighter. It tasted wonderful. even though i am not a dressing fan, the dressing was perfect and just the right amount! definately a keeper!
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