Ingredients Jump to Instructions ↓

  1. 3 (6-inch) whole-wheat pita breads with pockets

  2. 1/4 cup fresh lemon juice

  3. 1 teaspoon lemon zest

  4. Salt and freshly ground black pepper

  5. 1/4 cup extra-virgin olive oil

  6. 1 large head romaine lettuce , torn into bite-sized pieces (about 6 cups)

  7. 1 cup chopped fresh flat-leaf parsley

  8. 1/4 cup sliced scallions

  9. 1/2 cup chopped fresh mint leaves

  10. 1 English cucumber, cored, halved lengthwise and thinly sliced

  11. 1 pint grape tomatoes , halved

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.

  3. In a small bowl, whisk together the lemon juice , zest, salt and pepper. Add the oil and whisk to incorporate.

  4. Toss the lettuce, parsley, scallions , mint , cucumber , and tomatoes together in a large bowl.

  5. Right before serving, add the pita and dressing to the salad. Toss well to coat.


Send feedback