Middle-Eastern Pita Salad Recipe

Name: Middle-Eastern Pita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cucumber, peeled and cut into 1/4-inch dice; 1-1/2 large (7-inch) pita loaves (preferably Mediterranean-style pocketless), cut into 3/4-inch pieces; 1/4 cup olive oil; 1 tablespoon fresh lemon juice, or to taste; 1 garlic clove, minced; 1/2 red bell pepper, cut into 1/4-inch dice; 1 tomato, chopped fine; 1/4 cup thinly sliced scallion; 2 tablespoons finely chopped fresh parsley leaves; 3 tablespoons finely chopped fresh mint leaves or 2 teaspoons dried, crumbled, plus fresh mint sprigs for garnish; inner leaves of romaine, rinsed and spun dry for garnish

Servings: persons

1/2 cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves (preferably Mediterranean-style pocketless), cut into 3/4-inch pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons finely chopped fresh mint leaves or 2 teaspoons dried, crumbled, plus fresh mint sprigs for garnish
inner leaves of romaine, rinsed and spun dry for garnish

1
In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry.
2
While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.
3
In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well.
4
Transfer the salad to a platter and garnish it with the romaine and the mint sprigs.

184

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cucumber, peeled and cut into 1/4-inch dice, 1-1/2 large (7-inch) pita loaves (preferably Mediterranean-style pocketless), cut into 3/4-inch pieces, 1/4 cup olive oil, 1 tablespoon fresh lemon juice, or to taste, and more.

Yes, Middle-Eastern Pita 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 Pita Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions