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Lebanese Bread Salad

Stefan Anderson
Serves 4-6 Hands-On Time: 30m Total Time: 40m

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. Preheat 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. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.
  3. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.
By Judy Lockhart,  April 2005
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Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 199Calories From Fat 51%
  • Calcium  81mg
  • Carbohydrate  22g
  • Cholesterol  0mg
  • Fat  11g
  • Fiber  3g
  • Iron  2mg
  • Protein  4mg
  • Sat Fat  2g
  • Sodium  283mg
What does this mean? See Nutrition 101.

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