Middle-Eastern Pita Salad Recipe

Name: Middle-Eastern Pita Salad
Yield: 4 servings
Cuisine: American
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle-Eastern Pita Salad

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