Pita Bread Salad

  • Yield: servings


2 pita bread rounds, cut into 1 ½ inch squares
2tablespoons plus ½ cup of extra virgin olive oil
2 garlic cloves, minced
2 large cucumbers, halved, seeded, peeled, and diced
1pint pint cherry tomatoes, halved
2 scallions, chopped
2tablespoons chopped fresh mint
2tablespoons chopped flat-leaf parsley
1/2teaspoon ground cumin
3tablespoons fresh lemon juice
1teaspoon kosher salt
1/2teaspoon freshly ground black pepper
8 pepperoncini, for garnish (optional)


  1. Preheat the oven to 375.
  2. Arrange the pita squares evenly on a baking sheet. Bake 5-8 minutes, until crisp and lightly browned. Set aside.
  3. In a small skillet, heat 2 tablespoons of oil. Add the garlic and heat for 1 minute, until softened but not browned. Set aside.
  4. In a serving bowl, toss the cucumbers, tomatoes, scallions, mint, parsley, cumin, and lemon juice with the remaining ½ cup of oil. Add the garlic, toasted pita squares, salt, pepper and gently toss with your fingers until mixed. Serve with pepperoncini. Serves 6

Reprinted with permission from Cat Cora’s Classics With a Twist, by Cat Cora (Houghton Mifflin Harcort).

Nutritional Info *per serving

  • Calories 283
  • Fat 23g
  • Cholesterol 0mg
  • Sodium 443mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 3g