Garden Vegetable Pita Bread Salad Recipes

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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

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

MEDITERRANEAN VEGETABLE PITAS



Mediterranean Vegetable Pitas image

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

Steps:

  • In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.

GARDEN VEGETABLE EGG SALAD



Garden Vegetable Egg Salad image

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

Provided by Parsley

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

12 large eggs, hardboiled and cooled
4 scallions, chopped, white and light green parts
1/3 cup coarsely shredded carrot
1/3 cup coarsley chopped red radish
1/2 cup finely chopped celery
2/3-1 cup light mayonnaise or 2/3-1 cup salad dressing
1 tablespoon mustard
1 tablespoon low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed

Steps:

  • Peel hardboiled eggs and chop them. Place in a large bowl.
  • Add the remaining ingredients (start low with the mayonnaise) and mix well.
  • Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!

Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6

GREEK VILLAGE SALAD WITH GRILLED PITA BREAD



Greek Village Salad With Grilled Pita Bread image

A simple, delicious recipe for Greek salad with grilled pita. This salad is filled with lots of 'good for you' veggie goodness. Recipe adapted from Rachael Ray.

Provided by LifeIsGood

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 vine-ripe tomatoes, cut into chunks
1 medium red onion, sliced thinly
1/2 seedless cucumber, cut into chunks
1 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
1 cup kalamata olive (I like to buy the already pitted version)
1/4 cup fresh flat-leaf parsley, chopped
1/2 lb feta cheese (Greek imported feta cheese is best)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt & freshly ground black pepper, to taste
pita bread (amount is up to you)

Steps:

  • Mix all the veggies, olives and parsley into a large bowl. Crumble or slice the feta cheese over the salad. Combine the oil, vinegar and oregano - either shake it together in a jar or whisk. Pour the dressing over the salad - don't pour it all in at once, instead pour the amount to taste. Season your salad with salt and pepper and let it marinate until you're ready to serve.
  • Meanwhile, you can quickly grill your pita bread (or use a hot griddle or grill pan). Grill until the pita gets blistered and warm on both sides.
  • Serve the grilled pita alongside the salad and enjoy!

Nutrition Facts : Calories 361, Fat 29.6, SaturatedFat 10.9, Cholesterol 50.7, Sodium 894.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8.6, Protein 10.4

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