Toasted Pita Salad
Abby
ingredients
- 2 (6-inch) pitas, split in half horizontally
- 3 cups chopped tomato (about 4 medium)
- 1 1/2 cups chopped English cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon honey
directions
- 1
1. Preheat oven to 350°.
- 2
2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.
- 3
3. Combine tomato and 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.
Source: Abby
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