Ready in 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Yield: 8 servings
Ingredients
3 (6-inch) of whole-wheat pita breads with pockets
1/4 cup of fresh lemon juice
1 teaspoon of lemon zest
Freshly ground black pepper and salt
1/4 cup of extra-virgin olive oil
1 large head of romaine lettuce, torn into bite-sized pieces (about 6 cups)
1 cup of chopped fresh flat-leaf parsley
1/4 cup of sliced scallions
1/2 cup of chopped fresh mint leaves
1 cored, halved lengthwise and thinly sliced English cucumber
1 pint of grape tomatoes, halved
Directions
First preheat the oven to 375 degrees F and then split each pita into two rounds and toast on a baking sheet in the middle of the oven until golden brown, for about ten minutes. After that allow pitas to cool and break into bite-sized pieces and set aside.
Whisk together the lemon juice, zest, salt and pepper in a small bowl. Then add the oil and whisk to incorporate. After that toss the parsley, lettuce, mint, scallions, cucumber, and tomatoes together in a large bowl.
Then add the pita and dressing to the salad right before serving. In the end toss well to coat.
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