Monday, August 20, 2012

Toasted Pita Salad

This Mediterranean salad highlights the summer produce from your garden! It is light and refreshing. This pairs well with any grilled entree.

serves 6 ( 3 points +)

  • 2 ( 6 inch) pitas, split in half horizontally
  • 3 c. chopped tomato
  • 1-½ c. chopped cucumber
  • ¼ c. finely chopped red onion
  • 1 T. dried oregano
  • 2 T. chopped fresh flat leaf parsley
  • 2 T. lime juice
  • 1 tsp. ground cumin
  • 4 tsp. olive oil
  • salt and pepper to taste

Preheat oven to 350. Place pitas on a baking sheet and bake for 10 minutes or until crisp. Cool completely; break into small pieces.
Combine tomatoes and next 4 ingredients ( through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to the bowl and toss gently.

"Cooking Light"

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