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Toasted Pita and Herb Salad

Christopher Hirsheimer

Servings: 4

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.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.


  • 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

Nutritional Information

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


  • 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.


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