Recipe courtesy of Ellie Krieger
Herbed Toasted Pita Salad
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

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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