Pita Bread Salad Recipes

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.

Steps:

• Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.
• Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.
• Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.

Steps:

• Preheat the oven to 375 degrees F.
• Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
• In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
• Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
• Right before serving, add the pita and dressing to the salad. Toss well to coat.

Steps:

• Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
• Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.

Steps:

• Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
• Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
• Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.

Steps:

• Combine the first 9 ingredients. Fill pita halves with chicken mixture.

Steps:

• Cut Pita bread in bite sized pieces.
• mix all the dressing ingredients.
• Mix with the dressing ingredients.
• top with toasted Pita bread.

Steps:

• Preheat oven to 375° F.
• Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
• In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.

Steps:

• Beat olive oil, lemon juice, salt, black pepper and garlic in large bowl with wire whisk until well blended.
• Add remaining ingredients just before serving; toss lightly.