Summer Salad with Herbs and Pita Crisps Recipe

Name: Summer Salad with Herbs and Pita Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for brushing; 1 teaspoon finely grated garlic; 2 pita breads, each split into 2 rounds; Kosher salt; Pepper; 1/2 pound haricots verts, green beans or wax beans, trimmed; 1 mint sprig plus 2 cups chopped mint; 2 tablespoons fresh lemon juice; 1 shallot, minced; 1 Kirby cucumber, chopped; 6 cups packed chopped baby romaine (6 ounces); 2 cups parsley leaves; 12 multicolored cherry tomatoes, halved; 1 cup sunflower sprouts or chopped purslane

Servings: persons

6 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon finely grated garlic
2 pita breads, each split into 2 rounds
Kosher salt
Pepper
1/2 pound haricots verts, green beans or wax beans, trimmed
1 mint sprig plus 2 cups chopped mint
2 tablespoons fresh lemon juice
1 shallot, minced
1 Kirby cucumber, chopped
6 cups packed chopped baby romaine (6 ounces)
2 cups parsley leaves
12 multicolored cherry tomatoes, halved
1 cup sunflower sprouts or chopped purslane

1
Preheat the oven to 375.
2
In a small bowl, mix the 6 tablespoons of olive oil with the garlic.
3
Brush the pita with 2 tablespoons of the garlic oil.
4
Toast in the oven for 5 to 7 minutes, until crisp and golden.
5
Transfer the pita to a plate; season with salt and pepper.
6
Let cool, then break into big crisps.
7
Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes.
8
Drain and chill in a bowl of ice water.
9
Drain and pat dry; halve the beans crosswise.
10
Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig.
11
In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper.
12
Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps and toss to evenly coat.

672

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 14 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, plus more for brushing, 1 teaspoon finely grated garlic, 2 pita breads, each split into 2 rounds, Kosher salt, and more.

Yes, Summer Salad with Herbs and Pita Crisps 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!

Summer Salad with Herbs and Pita Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions