Pita Bread Salad

  • Yield servings


2 pita bread rounds, cut into 1 ½ inch squares
2 tablespoons plus ½ cup of extra virgin olive oil
2 garlic cloves, minced
2 large cucumbers, halved, seeded, peeled, and diced
1 pint pint cherry tomatoes, halved
2 scallions, chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon ground cumin
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 pepperoncini, for garnish (optional)


  1. Preheat the oven to 375.
  2. Arrange the pita squares evenly on a baking sheet. Bake 5-8 minutes, until crisp and lightly browned. Set aside.
  3. In a small skillet, heat 2 tablespoons of oil. Add the garlic and heat for 1 minute, until softened but not browned. Set aside.
  4. In a serving bowl, toss the cucumbers, tomatoes, scallions, mint, parsley, cumin, and lemon juice with the remaining ½ cup of oil. Add the garlic, toasted pita squares, salt, pepper and gently toss with your fingers until mixed. Serve with pepperoncini. Serves 6

Reprinted with permission from Cat Cora’s Classics With a Twist, by Cat Cora (Houghton Mifflin Harcort).



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