| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 3 (6-inch) whole-wheat pita breads with pockets
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
- 1 cup chopped fresh flat-leaf parsley
- 1/4 cup sliced scallions
- 1/2 cup chopped fresh mint leaves
- 1 English cucumber, cored, halved lengthwise and thinly sliced
- 1 pint grape tomatoes, halved
Instructions
- Preheat the oven to 375 degrees F.
- 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.
- In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
- Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
- Right before serving, add the pita and dressing to the salad. Toss well to coat.
Nutrition Facts
| Calories | 150 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 140 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4 grams |
| Protein | 4 grams |
| Calories | 150 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 140 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4 grams |
| Protein | 4 grams |
Reviews
This isn’t “Ellie’s Toasted Pita Salad” this is literally Lebanese Fatouch. You just stole another cultures signature dish and put your name on it. You make it sound like you invented something here, when all you did was copy another culture completely, at least call it “Ellie’s Fatouch”. Do you have “Ellie’s Spicy Fermented Cabbage” and “Ellie’s Chickpea Paste” for Kimchi and Hummus too? Incredible.
Fresh and delicious!!! I used everything that the recipe called for and I added fresh minced garlic and some kale to it. Making it again for lunch today. Fiance LOVED it.
This salad was fantastic. I am usually very picky about salads, but this one really hit the spot. My boyfriend isn’t a fan of citrus dressing, so I kept it on the side and he used a yogurt and cucumber dressing instead. It made the salad much creamier and still very delicious. This will be a regular dish on the menu!
This was pretty good, but it was not substantial enough to make a meal of itself. Pretty similar to Ellie’s five-minute salad with white beans, herbs, and goat cheese, though I think I prefer that to this one. This one would be excellent as a side or appetizer salad. Very light and refreshing. The pita added a crunch, but it wasn’t flavorful enough. I would brush with a little olive oil and season the chips to make them more tasty.
this was a great side salad with our maple glazed chicken thighs (another Ellie recipe). The dressing is very light.
This was a wonderful salad… it is very simular to the middle eastern fattosh salad, but lighter. It tasted wonderful. even though i am not a dressing fan, the dressing was perfect and just the right amount! definately a keeper!
I had to change up some of the ingredients to suit what I had, but the salad tasted fantastic.
I used spring mix instead of romaine lettuce, and I didn’t have scallions or mint to add.
As I was making the salad I felt like it was a lot of work for some simple salad, it took too much time in my opinion, but as I ate it I realized it was worth it! The lemon dressing was very yummy!
I used spring mix instead of romaine lettuce, and I didn’t have scallions or mint to add.
As I was making the salad I felt like it was a lot of work for some simple salad, it took too much time in my opinion, but as I ate it I realized it was worth it! The lemon dressing was very yummy!
My husband and I absolutely loved this salad! I made this salad for the first time about a week ago, and I have made it twice since then! The fresh mint was very complementary! For added variety, I decided to sautee some shrimp in about 1 tablespoon of olive oil, minced garlic, and salt and pepper. Also, with the pita bread, I decided to spray Pam olive oil spray over each of the pitas, and I sprinkled garlic powder, salt, and coursely ground pepper. This is wonderful, and I would definitely recommend it! Thank you Ellie!
This was pretty good but would not be a meal in and of itself. No way. I added chicken and feta cheese. I also added some olive oil to the pita, and that made it very yummy. I’d make 50% to 100% more dressing though-it was pretty dry.
Didn’t taste that good, too minty.