Lebanese Bread Salad

lebanese-bread
Photo by Stefan Anderson
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 264 calories
    • Calories 128 calories from fat
    • 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
  • March 2005

Ingredients

  1. Check 2 stale 7-inch pitas, split open
  2. Check 1 cucumber, quartered and thinly sliced
  3. Check 14 cherry tomatoes, halved
  4. Check 3 scallions, thinly sliced
  5. Check 1 small fennel bulb, cored and diced
  6. Check 2 stalks celery, sliced
  7. Check 2tablespoons roughly chopped fresh mint
  8. Check 1/2 bunch roughly chopped fresh flat-leaf parsley
  9. Check 1/4cup extra-virgin olive oil
  10. Check juice of 1 lemon
  11. Check 1 clove garlic, finely chopped
  12. Check 1/2teaspoon kosher salt
  13. Check 1/4teaspoon freshly ground black pepper
  14. Check 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).