| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pitas, torn into chips
- Extra-virgin olive oil cooking spray
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon grill seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 clove garlic, grated
- 2 lemons, juiced
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 beefsteak tomato, chopped
- 1 medium red onion, chopped
- 1/2 cup chopped flat-leaf parsley leaves
- 1/2 cup chopped mint leaves
Instructions
- Preheat oven to 350 degrees F.
- Place the pitas onto a large baking sheet and spray with cooking spray. Combine the spice blend and sprinkle onto the torn pitas. Place the baking sheet into the oven and bake for about 10 minutes, or until golden brown.
- Combine garlic, lemon juice, olive oil, salt and pepper, to taste, in a salad bowl. Add the peppers, tomatoes, onions, parsley, mint and pita chips to the bowl, toss.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 288 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 490 mg |
Reviews
Loved the salad! I added cucumbers to the mix. I didn’t make the Pita chips. I’ll try them the next time.
Love this!
this is really good but
sory rae this salad was already made
its called fattoush
sory rae this salad was already made
its called fattoush
We loved this salad. There is a Mediterranean restaurant that we go to and I really like their fatoush salad, and this salad tastes very close to it. Will definetly make again. May even try adding chicken to it, as well.
We all really enjoyed this recipe. I did make some additions to the recipe to make the salad a little heartier. I doubled the recipe and added cucumber and garlic and herb feta to the salad — definitely will be making this again.
This has all the ingredients of a taco salad. Instead of cilantro it has ground coriander which is ground up driec cilantro seeds (which look like berries after maturity of the leaves). In addition, I added fresh tomatoes and cilantro leaves. YMMMM – O!
Great summer salad. Colorful, healthy. Be sure to break pita pieces into bite size servings. We will definitely fix again.
This was really good–simple to make. I tore the pita chips and then separated them to make them extra crispy. Salad was good even without the chips–my husband is gluten-intolerant, so I just didn’t add the chips to his portion. Still really good. Had I been thinking, I would have saved 1/2 teaspoon of the pita seasoning to add to his salad.
No variations needed on this one!
No variations needed on this one!