Toasted Pita Salad
Crisp, golden pita bites meet vibrant Mediterranean flavors in this Toasted Pita Salad, a fresh and satisfying dish perfect for any occasion. This recipe combines crunchy, oven-toasted pita bread with a medley of crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber, and tangy red onion, all topped with crumbles of creamy feta cheese and a sprinkle of fresh parsley. The zesty homemade dressing, made with lemon juice, red wine vinegar, honey, and minced garlic, ties everything together with the perfect balance of bright and savory flavors. Ready in just 20 minutes, this wholesome salad is ideal as a light lunch or a flavorful side dish. Serve immediately to enjoy the irresistible contrast between the crisp pita and the fresh veggies.
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Recipe Information
Ingredients
- 2 pieces pita bread
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 head romaine lettuce
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 0.5 cup feta cheese
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 clove garlic
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the pita bread into bite-sized squares or triangles. Place them on the baking sheet.
Drizzle 1 tablespoon of olive oil over the pita pieces and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat evenly.
Bake in the preheated oven for 5-7 minutes or until the pita is crisp and golden. Remove from the oven and let them cool.
Meanwhile, chop the romaine lettuce into bite-sized pieces and place into a large salad bowl.
Halve the cherry tomatoes. Peel and dice the cucumber. Thinly slice the red onion. Finely chop the parsley. Add all of these to the salad bowl.
Crumble the feta cheese and sprinkle it over the salad ingredients.
Prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, honey, minced garlic cloves, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper in a small bowl.
Drizzle the dressing over the salad and toss gently to combine.
Add the toasted pita pieces to the salad just before serving to ensure they stay crispy. Toss lightly and serve immediately.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 704 mg | 54% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
