Lebanese Bread Salad

Lebanese Bread Salad
Stefan Anderson

Serves 4
preparation
30
minutes
cooking
40
minutes

Ingredients

2
stale 7-inch pitas, split open
1
cucumber, quartered and thinly sliced
14
cherry tomatoes, halved
3
scallions, thinly sliced
1
small fennel bulb, cored and diced
2
stalks celery, sliced
2
tablespoons
roughly chopped fresh mint
1/2
bunch roughly chopped fresh flat-leaf parsley
1/4
cup
extra-virgin olive oil
juice of 1 lemon
1
clove garlic, finely chopped
1/2
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
store-bought hummus (optional)

Directions

  1. Heat oven to 350° F.
  2. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside.
  3. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.
  4. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper.
  5. Combine the vegetables and dressing and fold in the pita pieces. Serve with the hummus (if desired).
Judy Lockhart
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 128
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 469 mg
  • Protein 6 g
  • Carbohydrate 31 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 130 mg
What does this mean? See Nutrition 101.