The Lebanese Recipes kitchen invites you to try a traditional Middle Eastern/Lebanese Bread Salad dish, great during summer time. This salad recipe includes pita bread, cucumber, cherry tomatoes, scallions, fennel bulb, celery, fresh mint, fresh parsley, olive oil, lemon juice, and garlic.
Ingredients - Makes 4 to 6 servings
2 stale 7-inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes, halved
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 tablespoons roughly chopped fresh mint
½ bunch roughly chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Store-bought hummus (optional)
Preparation
Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.
Nutritional Information
Calories: 199 (51% from fat)
Fat: 11g (sat 2g)
Protein: 4mg
Carbohydrate: 22g
Fiber: 3g
Cholesterol: 0mg
Iron: 2mg
Sodium: 283mg
Calcium: 81mg
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