Pita Bread Salad – There is no better way to start of the New Year off than with a healthy veggie-packed meal with a little Mediterranean flavor mixed in!
Pita Bread Salad
Za’atar is my new favorite spice.
First it was sumac—which I loved adding to salads, meats and hummus. And now za’atar.
And I am not the only one. My Mom is right there with me! Back in October my Mom and I were at a The Spice and Tea Exchange in Asheville, NC (which I loved–see below) and found a little bag of za’atar and knew we had to have it.
If you can’t find this spice at your local stores then you can order it online at Penzeys Spices. I promise you won’t regret it.
When I saw this Pita Bread Salad in my Cooking Light Magazine I knew I had to try it.
As I have mentioned, I have a slight addiction to Cooking Light. Not only are there recipes healthy, but they are easy to make and are usually quick to make (and that is not a sponsored plug—I really LOVE their recipes). For a busy, working Mom—those things are key!
So back to the Pita Bread Salad…
It reminded me a little bit of Fattoush minus the lettuce and adding the za’atar. I made this to accompany Liz from The Lemon Bowl’s Lemony Chicken Soup with Greens on New Years Day and it was the perfect pairing. I love Liz’s blog—she has wonderful, healthy recipes that are unique and worth trying. Check her site out!
There is no better way than to start of the New Year off with a veggie packed meal with a little Mediterranean flavor mixed in.Print
A delicious salad with a lot of crunch and Middle Eastern spice.
- 2 (6-inch) whole wheat pitas, each cut into 10 wedges
- 2 teaspoons za’atar
- 1/2 teaspoon salt, divided
- 3/4 teaspoon garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground sumac
- 3 tablespoons extra virgin olive oil
- 2 cups tomato, chopped
- 2 cups cucumber, chopped
- 1/2 cup loosely packed fresh flat leaf parsley, chopped
- 1/4 cup green onion, thinly chopped
- 1/4 cup loosely packed fresh mint, chopped
- Black pepper to taste
- Preheat oven to 350.
- Put pita wedges on a nonstick baking sheet. Sprinkle pita evenly with za’atar and 1/4 teaspoon salt.
- Bake at 350 for 13-15 minutes or until golden brown. Remove from oven and let cool. Once cool break into small pieces.
- Combine remaining garlic, salt, lemon juice and sumac in large bowl and whisk together. Slowly whisk in olive oil. Add tomato and remaining ingredients to mixing bowl and toss to coat with dressing. Let the salad stand for 20 minutes (let the veggies soak in the dressing).
- Add pita chips into salad and toss to coat. Serve immediately or store in refrigerator.
If you do not plan to eat the entire salad in one sitting you should just add the amount of pita chips you want to your individual salad. If you add all of the pita chips into the salad and refrigerate the leftovers, the pita chips will become soggy from the dressing.