Pita Salad with Tomatoes, Cucumber, and Herbs

Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients

• 3  (7-inch) pitas
• 4  cups  coarsely chopped romaine lettuce
• 2  cups  diced English cucumber
• 2  cups  halved cherry tomatoes
• 2/3  cup  (3 ounces) crumbled feta cheese
• 1/2  cup  finely chopped red onion
• 1/2  cup  chopped fresh mint
• 1/4  cup  thinly sliced green onions
• 1/4  cup  finely chopped fresh flat-leaf parsley
• 6  tablespoons  fresh lemon juice
• 1  teaspoon  sugar
• 1  teaspoon  freshly ground black pepper
• 1/2  teaspoon  kosher salt
• 1/4  cup  extra-virgin olive oil

Preparation

1. Preheat oven to 375°.

2. Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.

3. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.

4. Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.

Nutritional Information

Calories:

183

Fat:

10g (sat 2.9g,mono 5.6g,poly 1g)

Protein:

4.9g

Carbohydrate:

19.6g

Fiber:

2.3g

Cholesterol:

11mg

Iron:

1.5mg

Sodium:

386mg

Calcium:

107mg