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Lebanese Bread Salad

Lebanese Bread Salad
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Serves 4| Hands-On Time: | Total Time:



  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).
By April, 2005

Nutritional Information

  • Per Serving
  • Calories 264Calories From Fat 128
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 469mg
  • Protein 6g
  • Carbohydrate 31g
  • Sugar 4g
  • Fiber 5g
  • Iron 4mg
  • Calcium 130mg
What does this mean? See Nutrition 101 .

Quick Tip

To get the most juice from a lemon, microwave the fruit on high for 20 seconds before squeezing.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.