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Toasted Pita and Herb Salad

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Serves 4

  • by Ellie Krieger from The Food You Crave

Shards of toasted pita yield just a touch of their crunchy edge when they meet the lemony dressing in this salad. Loaded with fresh herbs and crisp lettuce, this salad ups the ante for crouton lovers everywhere.

  • One 6-inch whole-wheat pita bread with pocket
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. finely grated lemon zest
  • Salt and freshly ground black pepper to taste
  • 2 Tbs. extra-virgin olive oil  
  • 1/2 large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 scallion (white and green parts), thinly sliced
  • 1/4 cup chopped fresh mint
  • 1/2 large English cucumber, cut in half lengthwise, seeded,  and thinly sliced into half-moons
  • 1/2 pint grape tomatoes, cut in half

Preheat the oven to 375°F.

Split the pita into 2 rounds and toast on a baking sheet on the middle rack of the oven until golden brown, about 10 minutes. Allow the pita to cool and break into bite-size pieces. Set aside.

In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper. Add the oil and whisk to incorporate.

Toss the lettuce, parsley, scallion, mint, cucumber, and tomatoes together in a large serving bowl. Right before serving, add the pita and dressing to the salad. Toss well to coat and serve.

nutrition information (per serving):
Calories (kcal): 144; Fat (g): 8; Fat Calories (kcal): 72; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 5.5; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1; Sodium (mg): 100; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Christopher Hirsheimer

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