Name: Herbed Toasted Pita Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
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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Herbed Toasted Pita Salad

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