EatingWell for a Healthy Heart Cookbook (2008)
Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
8 servings, about 1 1/2 cups each
Active Time: 25 minutes |
Total Time: 40 minutes
2 6-inch whole-wheat pitas,split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac, (see note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint
Preheat oven to 350°F.
Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
toss to coat. Let stand for 15 minutes before serving.
Per serving :
6 g Fat;
1 g Sat;
4 g Mono;
0 mg Cholesterol;
19 g Carbohydrates;
4 g Protein;
4 g Fiber;
269 mg Sodium;
387 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat
Tips & Notes
Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.