This chunky Lebanese salad made with toasted pita bread highlights fresh garden vegetables. 

Baking Time: 10 minutes

Preparation Time:

Serves: 8

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Ingredients

  • 3 whole wheat pita bread
  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) minced fresh Ontario Parsley
  • Salt and pepper

Salad: 

  • 1/3 cup (75 mL) olive oil
  • 3 tbsp (45 mL) fresh lemon juice 
  • 1 tbsp (15 mL) Ontario Honey
  • 3 cloves Ontario Garlic, minced
  • Salt and pepper
  • 1 head Ontario Romaine Lettuce, torn into pieces (about 8 cups/2 L)    
  • 1  small head Ontario Leaf Lettuce, torn into pieces (about  6 cups/1.5 L)
  • 2 cups (500 mL) chopped Ontario Parsley (about 1 large bunch) 
  • 1/2 cup (125 mL) chopped and pitted Kalamata olives
  • 1/2 cup (125 mL) chopped fresh Ontario Mint Leaves
  • 5 Ontario Green Onions, thinly sliced
  • 4 Ontario Tomatoes, chopped
  • 2 Ontario Sweet Green Peppers, chopped
  • 1 Ontario Sweet Red Pepper, chopped
  • 1 Ontario Greenhouse Cucumber, cubed

 

Instructions

On large baking sheet, brush both sides of pitas with oil. Sprinkle with parsley; season with salt and pepper to taste. Bake in 375°F (190°C) oven until crisp, turning once, about 10 minutes. Let cool. Break into pieces
                        
Salad: In large bowl, whisk together oil, lemon juice, honey, garlic, and salt and pepper to taste. Add romaine, leaf lettuce, parsley, olives, mint, green onions, tomatoes, green peppers, red pepper and cucumber; toss to coat. Add pita pieces. Serve immediately. 

Nutritional information

  • PROTEIN: 6 grams
  • FAT: 15 grams
  • CARBOHYDRATES: 29 grams
  • CALORIES: 260
  • FIBRE: 5 grams
  • SODIUM: 280 mg