Herbed Toasted Pita Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
  • Nutrition Info
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
  4. Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
  5. Right before serving, add the pita and dressing to the salad. Toss well to coat.
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