Pita Bread Salad Recipes

PITA BREAD SALAD

Steps:

• Preheat oven to 350.
• Arrange pita wedges in single layer on baking sheet.
• Bake 5 minutes or until lightly toasted; set aside.
• In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
• In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
• Pour dressing mixture over vegetable and pita mixture until well coated.
• Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
• Serve at room temperature sprinkled with feta cheese.

PITA BREAD SALAD

Steps:

• Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
• Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.

FATTOUSH ( TOASTED PITA BREAD SALAD )

Steps:

• Preheat the oven 400ºF
• Cut the bread into small (1 inch) pieces, place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.
• In a large bowl, combine the chopped tomatoes, green peppers, red peppers, cucumber, spring onions, garlic, parsley and mint.
• Toss with the lemon juice and olive oil. Salt and pepper to taste.
• Now add the toasted bread and mix well.
• Serve immediately.

LEBANESE-STYLE BREAD SALAD WITH TOMATOES AND HERBS

Steps:

• Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
• Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
• Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.

PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA

Steps:

• Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
• In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.

FATTOUSH- PITA BREAD SALAD

Steps:

• Preheat oven to 375.
• Split the pita breads into rounds and cut each round into 1 1/2-inch pieces.
• Place the bread on a baking sheet, and spray it with garlic-flavored olive oil spray.
• If you don't have any garlic-flavored spray, spray with olive oil spray (or drizzle with olive oil), and sprinkle lightly with garlic powder.
• Bake the bread in a preheated oven for 12 minutes, turning once, till it's completely dry and crisp.
• Set it aside to cool.
• About 10 minutes before you're ready to serve the salad, place the bread in a large bowl, and add the remaining ingredients.
• Toss to combine and serve within 15 minutes or so.