Toasted Pita Salad

This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 2  (6-inch) pitas, split in half horizontally
• 3  cups  chopped tomato (about 4 medium)
• 1 1/2  cups  chopped English cucumber
• 1/4  cup  finely chopped red onion
• 1/4  cup  chopped fresh oregano
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  fresh lime juice
• 1  teaspoon  ground cumin
• 4  teaspoons  extra-virgin olive oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon  honey

Preparation

1. Preheat oven to 350°.

2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.

3. Combine tomato and next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.

Nutritional Information

Calories:

111

Fat:

3.5g (sat 0.5g,mono 2.3g,poly 0.5g)

Protein:

3.8g

Carbohydrate:

17.5g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

256mg

Calcium:

42mg