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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It takes just two pita rounds to make this salad, a variation on Italian panzanella. Toasting the pitas with the Middle Eastern spice mix known as za'atar enhances the nutty whole-grain flavor. Ingredients:
2 (6-inch) whole-wheat pitas, each cut into 10 wedges |
cooking spray |
1 1/2 teaspoons za'atar |
1/2 teaspoon salt, divided |
3/4 teaspoon chopped garlic |
2 tablespoons fresh lemon juice |
1/2 teaspoon ground sumac |
3 tablespoons extra-virgin olive oil |
2 cups chopped cucumber |
2 cups chopped tomato |
1/2 cup loosely packed fresh flat-leaf parsley, chopped |
1/4 cup thinly diagonally sliced green onions |
1/4 cup loosely packed fresh mint, chopped |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350°.
2. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.
3. Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.
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