Middle Eastern Bread Salad Recipe

Name: Middle Eastern Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 or 4 stale pita rounds (6-inch diameter, whole wheat or white); 1 pound ripe tomatoes, chopped; 1 cup chopped cucumber; 1 cup chopped sweet bell pepper; 1/2 cup diced red onion; 6 scallions, sliced thin; Salt and pepper; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; 1/4 cup extra virgin olive oil; 2 small garlic cloves, smashed to a paste; 1/2 teaspoon cumin seed, toasted and ground; 1/4 cup roughly chopped parsley; 1/4 cup roughly chopped mint; 1/4 cup roughly chopped cilantro; 2 teaspoons powdered sumac, optional

Servings: persons

3 or 4 stale pita rounds (6-inch diameter, whole wheat or white)
1 pound ripe tomatoes, chopped
1 cup chopped cucumber
1 cup chopped sweet bell pepper
1/2 cup diced red onion
6 scallions, sliced thin
Salt and pepper
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 small garlic cloves, smashed to a paste
1/2 teaspoon cumin seed, toasted and ground
1/4 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
2 teaspoons powdered sumac, optional

1
Toast pita until crisp and dry.
2
When cool, break into bite-size pieces and set aside.
3
Put tomato, cucumber, pepper, onion and scallions in a bowl.
4
Season with salt and pepper.
5
In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin.
6
Pour dressing over vegetables and mix to coat.
7
Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
8
Just before serving, add parsley, mint, cilantro and toasted pita.
9
Toss gently.
10
Sprinkle with sumac, if using.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 or 4 stale pita rounds (6-inch diameter, whole wheat or white), 1 pound ripe tomatoes, chopped, 1 cup chopped cucumber, 1 cup chopped sweet bell pepper, and more.

Yes, Middle Eastern Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle Eastern Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions