This is a Middle Eastern bread salad. Torn, baked pita bread is combined with mixed fresh veggies and a lemon vinaigrette. Keep the left over pita’s in an air tight container, separate from the salad and the leftovers are even better! If you want it a little heartier, add a couple slices of chicken. To save a few calories bake the pita without the olive oil.
4 Whole wheat or whole grain pita bread (6-7 in round)
1/2 c + 3 Tbsp extra virgin olive oil (we used only 1/4 cup)
Kosher Salt (Sea Salt works great)
1 Clove garlic, pounded to a smooth paste w/ a pinch of salt
3 Tbsp fresh lemon juice; more as needed
3 med ripe tomatoes diced
1 med cucumber, diced to yield 2 cups
1/2 c Scallions, white and pale green parts only, sliced 1/4 in thick
1/2 c Flat leaf parsley, roughly chopped
1/4 c Fresh mint, roughly chopped
1 Heart of romaine, cut or torn into 1-2 in pieces; washed and dried
Freshly ground black pepper
Sumac, for sprinkling (optional) (Didn’t have any of this laying around)
Heat oven to 350 degrees F
Split pita breads in half horizontally and then tear the bread into rustic 2-3 in pieces. Divide pita breads among two baking sheets and drizzle about 1 1/2 Tbsp olive oil on each pan. Lightly toss the pita to coat well, spread in an even layer, and sprinkle with salt. Toast the bread in the oven until crisp and golden, about 12 min. Set aside to cool (and try not to munch on them!)
Vinaigrette: Combine garlic, lemon juice, and a pinch of salt in a small bowl. Let sit for 5-10 min. Whisk in the remaining 1/2 c of olive oil (again, we used only 1/4 c). Taste with a leaf of lettuce and adjust the vinaigrette with more lemon juice or salt if necessary.
Just before you are ready to serve, put the tomatoes, cucumbers, scallions, parsley, mint and romaine in a large work bowl and season with salt and a few twists of black pepper. Toss lightly to combine. Add the pita and gently toss the salad with just enough vinaigrette to coat. (Or leave the vinaigrette to the side and just dip your fork in!) Taste and add more salt if necessary. Carefully transfer the salad to a platter or individual serving plates. Drizzle any remaining vinaigrette on and around the salad. Sprinkle with sumac, if desired and serve immediately.
Nutritional Information (Using MyFitnessPal.com) Per Serving: (This is based on using 1/4 c of olive oil, pita baked with olive oil and tossing the vinaigrette with the salad.)
Cal: 350 Carbs: 47g Fat: 16g Protein: 9g Sodium: 379g Sugar: 5g
Source: Adapted slightly from Salad for Dinner, 2012, author Tasha De Serio