Herbed Toasted Pita Salad
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 150 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Protein
- 4 grams
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 150 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Protein
- 4 grams
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.
