PITA BREAD SALAD RECIPES

Name: Pita Bread Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 large pita breads, each cut into eighths,each piece split in 2; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons lemon juice; 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano; 2 cloves garlic, minced; 1 1/2 teaspoons grated lemons, zest of; 1 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon pepper; 1 large cucumber, quartered lengthwise and sliced (about 2 cups); 1 pint cherry tomatoes, halved; 1 (19 ounce) can chickpeas, drained and rinsed; 1 small red onion, sliced (about 1 cup); 1 ounce feta cheese, crumbled (about 1/4 cup)

PITA BREAD SALAD RECIPE - FOOD.COM

Pita Bread Salad Recipe - Food.com image

My aunt makes this salad (it's also called fattoosh) and it's just delicious. It's a great make ahead dish. The cook time is for toasting the pitas and the chill time.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 large pita breads, each cut into eighths,each piece split in 2
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
2 cloves garlic, minced
1 1/2 teaspoons grated lemons, zest of
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 large cucumber, quartered lengthwise and sliced (about 2 cups)
1 pint cherry tomatoes, halved
1 (19 ounce) can chickpeas, drained and rinsed
1 small red onion, sliced (about 1 cup)
1 ounce feta cheese, crumbled (about 1/4 cup)

Steps:

Preheat oven to 350.
Arrange pita wedges in single layer on baking sheet.
Bake 5 minutes or until lightly toasted; set aside.
In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
Pour dressing mixture over vegetable and pita mixture until well coated.
Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
Serve at room temperature sprinkled with feta cheese.

Nutrition Facts : Calories 238.3, FatContent 8.8, SaturatedFatContent 1.6, CholesterolContent 3.4, SodiumContent 659.4, CarbohydrateContent 34, FiberContent 4.5, SugarContent 4, ProteinContent 6.7

PITA BREAD SALAD | RACHAEL RAY IN SEASON

Pita Bread Salad | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Number Of Ingredients 12

Ingredients

4 pitas, cut into bite-size pieces
? cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh mint
1 small head romaine lettuce, torn into pieces

Steps:

Preheat the oven to 350 degrees . Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.

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