Recipe: Tomato, Cucumber & Pita Salad

#MeatlessMonday. While we love stuffing them, we’re thrilled to cut up our pitas for this easy and refreshing Middle Eastern salad. A combination of juicy tomatoes, crunchy cucumbers, sliced pita and peppers tossed with mint, parsley and a lemon dressing, this pita salad is both fresh and fantastic.


3 large pitas, cut into 1-inch pieces
1 tbsp olive oil
1/2 tsp kosher salt
1 English cucumber, peeled, seeded and chopped
4 large tomatoes, seeded and chopped
1 large green pepper, chopped
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint

Citrus Dressing

1/4 cup fresh lemon juice
1/3 cup olive oil
1 large garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper


1) Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.

2) In a medium bowl, toss cut pita with olive oil and salt. Spread on prepared baking sheet and bake 10-15 minutes, until crisp. Set aside and let cool.

3) In a large bowl, toss cucumbers, tomatoes, green pepper, parsley and mint.

4) For the dressing, in a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.

5) Just before serving, toss the cucumber-tomato mixture with the dressing. Gently add toasted pita and let stand for 5-10 minutes, allowing flavors to blend. Add salt to taste.

Serves 8

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