Description
A fresh and vibrant Lebanese salad with toasted pita bread, mixed greens, tomatoes, cucumbers, and a tangy lemon dressing.
Ingredients
Scale
- 2–3 cups mixed lettuce leaves, torn into bite-sized pieces
- 2–3 Persian cucumbers, diced
- 4 medium tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 2–3 whole wheat pita breads, toasted and torn into pieces
- For the dressing:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp sumac (or more to taste)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Tear the pita breads into small pieces and place them on a baking sheet.
- Brush or spray the pita pieces lightly with olive oil and bake for 5-10 minutes until crispy and golden. Allow them to cool.
- In a large bowl, combine the lettuce, cucumbers, tomatoes, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Add the toasted pita pieces on top and toss lightly right before serving to keep them crispy.
- Serve immediately as a refreshing side dish.
Notes
For extra flavor, add a handful of toasted pine nuts or pomegranate seeds. This salad is best served fresh, as the greens will wilt if dressed too far in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: Lebanese
Nutrition
- Calories: 150
- Sugar: 4g
- Fat: 8g
- Carbohydrates: 20g
- Protein: 4g