For Pitas Sake Salad Recipes

PITA BREAD SALAD

Pita Bread Salad image

My aunt makes this salad (it's also called fattoosh) and it's just delicious. It's a great make ahead dish. The cook time is for toasting the pitas and the chill time.

Provided by Sherri35

Categories Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 large pita breads, each cut into eighths,each piece split in 2
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
2 cloves garlic, minced
1 1/2 teaspoons grated lemons, zest of
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 large cucumber, quartered lengthwise and sliced (about 2 cups)
1 pint cherry tomatoes, halved
1 (19 ounce) can chickpeas, drained and rinsed
1 small red onion, sliced (about 1 cup)
1 ounce feta cheese, crumbled (about 1/4 cup)

Steps:

Preheat oven to 350.
Arrange pita wedges in single layer on baking sheet.
Bake 5 minutes or until lightly toasted; set aside.
In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
Pour dressing mixture over vegetable and pita mixture until well coated.
Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
Serve at room temperature sprinkled with feta cheese.

Nutrition Facts : Calories 238.3, Fat 8.8, SaturatedFat 1.6, Cholesterol 3.4, Sodium 659.4, Carbohydrate 34, Fiber 4.5, Sugar 4, Protein 6.7

GREEK SALAD PITAS

Greek Salad Pitas image

Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2/3 cup chopped seeded cucumber
2/3 cup chopped sweet red pepper
2/3 cup chopped tomato
2/3 cup chopped zucchini
1/4 cup crumbled feta cheese
2 tablespoons chopped ripe olives
2 teaspoons red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 pita pocket halves

Steps:

In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

Nutrition Facts :

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