Every now and then you come across a meal that is so simple that you wonder why you didn’t come up with it yourself. That’s exactly what happened when I came across the blog Eat Yourself Skinny and discovered her Pita Bread Salad recipe. Simple ingredients and simple preparation. Perfect for nights when my husband is traveling. I added some red onion for sweetness and color and also substituted white balsamic vinegar because I love the taste. The end result is a light, refreshing salad that is actually quite filling.
- 1 whole wheat pita pocket
- 1 cucumber, peeled and seeded cut in small dice
- 4 ribs celery, cut in small dice
- 1 head romaine lettuce, chopped
- 1/4 cup red onion, diced
- 3 oz fat-free feta cheese
- 3-4 springs of mint (leaves only), torn in small pieces
- 1.5 tbsp white balsamic vinegar
- 3 tbsp extra-virgin olive oil
- salt & pepper to taste
To make the dressing, combine the oil and vinegar. Taste and add more vinegar as needed plus salt & pepper. Set aside
Toast the pita bread in the over at 350° for 8-10 minutes. You’ll smell when the bread is ready. Once it’s toasted cut it in 1/2″ pieces.
Combine the remainder of the ingredients in a bowl and toss gently. Right before serving, add your pita bread and dressing. It really is that simple! I had some leftover baked chicken so I added a few slices for some protein. If you don’t eat meat, try mixing in a handful of chickpeas.
This would also be great as a starting course (sans chicken) if you’re having a dinner party or other event. Serve it with some toast pita bread wedges baked with a little sea salt and oregano. Yummo!
— East 9th Street (@East9thStreet) May 7, 2012