Lemony Chopped Salad With Pita Recipes
CHOPPED SALAD WITH LEMON VINAIGRETTE
Chopped salad is a easy, tasty salad recipe perfect for Summer eating. It's great for emptying the fridge and is perfect for effortless entertaining. Vegetarian, gluten-free and low carb too!
Provided by Alida Ryder
Categories Gluten free Low Carb Salad Side Dish Summer Vegetarian
Time 10m
Number Of Ingredients 9
Steps:
- Chop the cucumber, tomatoes, onion and feta into small cubes and combine in a bowl.
- To make the dressing, combine all the ingredients and mix well.
- When you are ready to serve, pour the dressing over the salad and mix well.
- Garnish with parsley (optional) and serve.
Nutrition Facts : Calories 183 kcal, Carbohydrate 4 g, Protein 5 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 375 mg, Sugar 3 g, ServingSize 1 serving
LEMONY CHOPPED SALAD WITH PITA
This gorgeous chopped salad, features crispy roasted chickpeas, toasted pita bread croutons, and a jamboree of crunchy ingredients: cucumbers, spicy radishes, and tart cherry tomatoes. Salty feta ties the crisp flavors together, while a sprinkle of mint at the end brings welcome freshness to every bite.
Provided by Jenna Helwig
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Place chickpeas and onion in a large bowl. Add vinegar and 1/4 teaspoon salt. Toss to combine.
- Tear pita into bite-size pieces and place on a rimmed baking sheet. Bake for 10 minutes. Let cool on baking sheet.
- Meanwhile, make the dressing: whisk lemon juice, honey, and 3/4 teaspoon salt in a small bowl. Whisk in oil.
- Prepare Vegetables: Slice cucumbers into chunky half-moons and radishes into thin rounds. Cut tomatoes in half. Add vegetables to bowl with chickpeas and toss to combine. Add pita and pour over dressing. Add salad greens and remaining 1/4 teaspoon salt; toss to coat. Crumble cheese into bowl and gently toss to combine. Serve topped with mint leaves and/or a sprinkle of sumac, if desired.
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