Toasted Pita Salad

By Snoo

This Mediterranean style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute.

serving size: about 1 cup
Cal 111
Fat 3g
Protein 4g
Carb 17g
Fiber 2g
Sodium 256mg

Ingredients

• Ingredients:
• 2 (6-inch) pitas, split in half horizontally
• 3 cups chopped tomato (about 4 medium)
• 1 1/2 cups chopped English cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh oregano
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 4 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon honey

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350°.

2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.

3. Combine tomato and next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.