Herbed Toasted Pita Salad Recipes

SPINACH-PITA SALAD

Steps:

• Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
• Serves: 3
• Calories: 365
• Total Fat: 23 grams
• Saturated Fat: 3 grams
• Protein: 7 grams
• Total carbohydrates: 37 grams
• Sugar: 4 grams
• Fiber: 7 grams
• Cholesterol: 0 milligrams
• Sodium: 716 milligrams

TOASTED PITA TRIANGLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
• Bake for 10 minutes.

HERB-RUBBED PITAS

Steps:

• Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
• Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!