Tuesday, August 4, 2009

Toasted Pita Salad

Another great way to use all your garden fresh vegetables. This was a very quick salad to make and the flavors were really good together. Next time I will cut back on the amount of pita bread and double the recipe for the dressing. Otherwise this was a pretty tasty salad and one we will make again.

Toasted Pita Salad
adapted from Cooking Light Magazine August 2009

2 (6 inch) pitas split in half horizontally
3 cups chopped tomato (about 4)
1 1/2 cups chopped English cucumber
1/4 finely chopped red onion
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons lime juice
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon honey

Preheat oven to 350 degrees. Place pitas on a baking sheet for 10 minutes or until crisp. Cool completely; break into small pieces.
Combine tomato and the next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.

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