pita bread salad


  • 2  (6-inch) whole-wheat pitas, each cut into 10 wedges
  • Cooking spray
  • 1 1/2  teaspoons  za’atar
  • 1/2  teaspoon  salt, divided
  • 3/4  teaspoon  chopped garlic
  • 2  tablespoons  fresh lemon juice
  • 1/2  teaspoon  ground sumac
  • 3  tablespoons  extra-virgin olive oil
  • 2  cups  chopped cucumber
  • 2  cups  chopped tomato
  • 1/2  cup  loosely packed fresh flat-leaf parsley, chopped
  • 1/4  cup  thinly diagonally sliced green onions
  • 1/4  cup  loosely packed fresh mint, chopped
  • 1/4  teaspoon  black pepper

Preheat oven to 350°. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za’atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.

Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately. Makes 4 servings (serving size: 1 3/4 cups).

Nutrition Per Serving: 215 calories, 5.4 g fiber

Source: La Cuisine d’ Helene


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