Go Back
Israeli salad with cucumbers, tomatoes and pitas.
Lisa Keys

Israeli Salad Recipe

5 from 3 votes
Fresh summer salad utilizing leftover pita bread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: lunch, main, Main Course, Salad, Side Dish
Cuisine: Mediterranean, middle eastern
Calories: 214
Ingredients Method Notes

Ingredients
  

Pita Bread Chips
  • 3 pita breads cut into 8 triangles each
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon za’atar seasoning zatar, zaatar
  • 1 teaspoon kosher salt
Salad
  • ½ cup sweet corn kernels
  • ½ red onion thinly sliced and rinsed in cold water
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt plus additional for seasoning salad
  • 1 head romaine lettuce chopped
  • 9 cherry tomatoes halved
  • ½ English cucumber halved lengthwise and thinly sliced half moons
  • 1 red bell pepper seeded and diced into bite-size pieces
  • ¼ cup chopped fresh flat leaf parsley
Dressing
  • 2 tablespoons lemon juice 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon pomegranate molasses
  • 2 tablespoons extra virgin olive oil

Method
 

Pita Bread Chips
  1. Heat oven 350°F. Line a baking sheet with aluminum foil.
  2. Toss pita triangles with olive oil, za’atar seasoning and salt.
  3. Place triangles, in a single layer, on baking sheet.
  4. Bake for 8 minutes then turn with a spatula and toast 2 minutes more.
  5. Transfer pitas to a cooling rack. Increase oven heat to 400°F. Retain baking sheet.
Salad
  1. Toss corn and red onions with olive oil and salt.
  2. Place on same baking sheet used to bake pitas.
  3. Roast at 400°F for 10 minutes or until vegetables get some char.
  4. Line a serving platter with lettuce. Top with tomatoes, cucumbers, peppers, parsley and roasted corn and onion mixture. Sprinkle evenly with 2 teaspoons of salt. Drizzle with prepared salad dressing and toss well. Add additional kosher salt to taste.
  5. Tuck in pita chips.
Dressing
  1. Whisk all ingredients together until blended.

Notes

½ teaspoon balsamic vinegar plus ½ teaspoon maple syrup can be used in place of pomegranate molasses or ½ teaspoon lemon juice plus ½ teaspoon honey.
QR Code linking back to recipe