Nutritional Info

Nutrition Facts

Serving Size 1 (131g)

Calories 269
Calories from Fat 198 (74%)
Amount Per Serving %DIV
Total Fat 22g 34%
Saturated Fat 3.2g 16%
Monounsaturated Fat 14.5g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 8.7mg 3%
Sodium 189.5mg 8%
Potassium 334.3mg 7%
Total Carbohydrate 10.8g 4%
Dietary Fiber 2g 8%
Sugars 3.1g
Protein 5.2g 10%

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Recipe Description
If you don't like chopping, you can prepare the mint, parsley, onions and scallions in a food processor. Chop the cucumber and tomatoes by hand because the bigger and tidier cubes you get with a knife are more appetizing in this salad.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1   pita pocket, preferably whole wheat
4   large romaine lettuce leaves
1/2 Cup(c)  red onions, chopped
3   scallions, chopped
1   cucumber, peeled, seeded and chopped
2   medium tomatoes, cored and chopped
2 Tablespoon(T)  fresh mint, minced
3 Tablespoon(T)  fresh parsley, chopped
1 Clove(clv)  garlic, minced
1/4 Cup(c)  lemon juice
5 1/2 Tablespoon(T)  extra virgin olive oil
1/2 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  pepper, freshly ground


Toast the pita pocket until crispy. Break it into pieces the size of large croutons. Cut the lettuce leaves into pieces about 2 inches square. It's not necessary to tear the leaves. Cutting them with a sharp knife is fine. Combine the pita with the lettuce, onions, scallions, cucumber, tomatoes, mint, parsley and garlic. Whisk together the remammg ingredients. Pour the dressing over the salad and toss. Serve immediately.

Additional notes

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Pita Salad
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