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Middle Eastern Green Salad with Pita Chips


  • 2 large cucumbers, chopped
  • 1 large tomato, cut into eighths
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper to taste
  • 2 loaves of pita bread
  • 1/4 cup olive oil
  • coarse salt


Preheat oven to 400 degrees. Take loaves of pita bead and brush lightly with olive oil on either side. Sprinkle kosher salt evenly over each loaf. Cut each pita loaf into eight triangles (easy to do with a pizza cutter). Bake for 5-7 minutes or until lightly brown and crunchy.

While pita chips are cooking, combine cucumbers and tomatoes. Sprinkle with parsley and add salt and pepper. Cover and place in refrigerator.

When pita chips are done, remove from oven and allow to cool to touch. Break up pita chips by hand and toss into salad. Drizzle with salad dressing or whatever dressing you prefer.

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