The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Pita Salad with Tomatoes, Cucumber, and Herbs Recipe. Enjoy salad dishes and learn how to make Pita Salad with Tomatoes, Cucumber, and Herbs.
YIELD: 8 servings (serving size: 1 1/4 cups)
3 (7-inch) pitas
4 cups coarsely chopped romaine lettuce
2 cups diced English cucumber
2 cups halved cherry tomatoes
2/3 cup (3 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh flat-leaf parsley
6 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1. Preheat oven to 375°.
2. Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.
3. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.
4. Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.
Nutritional Information (Amount per serving)
Saturated fat: 2.9g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 1g
Diane Morgan, Cooking Light July 2009
More Middle Eastern Recipes:
Spiced almond fish with fattoush
Snapper tagine with potatoes and chermoula
Fish with Chickpeas and White Rice
Middle Eastern eggplant salad
Middle Eastern rice and lamb salad
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