Love and Olive Oil

Middle Eastern Pita Salad

Another refreshing dinner… this one is super quick to prepare. The only cooking involved is toasting the pita chips, how much easier does it get? If you can eat it (sigh), top it with feta cheese for an added kick. We eat it as a main dish with a side of basmati rice, but it could also be a great side dish for something else.

Middle Eastern Pita Salad
Middle Eastern Pita Salad

Recipe from Epicurious

1/2 seedless cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves, cut into bite sized pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
3 tablespoons finely chopped fresh mint leaves

In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325°F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.

In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well.

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  1. I tried this bad boy out on my coworkers in a group pot-luck this week (made enough for 10 hungry women), and maaan it was eated UP.

    I must add, the lemon/garlic/mint combination was very fragrant. It smelled absolutely scrumptious. I’m definitely yoinking some more recipes.

  2. Thank you! Glad you are enjoying it! I am using a Canon Digital Rebel XT with a Tamron macro lens… I think the lens is what does it for me. It’s fantastic!

  3. Wonderful web site, and fantastic pictures. What kind of camera and lens do you use for these pics?

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