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"For-Pitas-Sake" Salad


  • 2 pitas, torn into chips

  • Extra virgin olive oil (EVOO) cooking spray

Pita crisps spice blend:

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon grill seasoning

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

For the salad:

  • 1 clove garlic, grated

  • 2 lemons, juiced

  • 1/3 cup extra-virgin olive oil (EVOO)

  • Salt and pepper

  • 1 green bell pepper, seeded and chopped

  • 1 red bell pepper, seeded and chopped

  • 1 beefsteak tomato, chopped

  • 1 medium red onion, chopped

  • 1/2 cup chopped flat-leaf parsley leaves

  • 1/2 cup chopped mint leaves


For the pitas:

Pre-heat oven to 350°F.

Place the pitas onto a large baking sheet and spray with cooking spray. Combine the spice blend and sprinkle onto the torn pitas. Place the baking sheet into the oven and bake for about 10 minutes, or until golden brown.

For the salad:

Combine garlic, lemon juice, EVOO, salt and pepper, to taste, in a salad bowl. Add the peppers, tomatoes, onions, parsley, mint and pita chips to the bowl, toss.