2 serious pita breads, cut into 2.5 cm squares
1 medium-sized cucumber (250g), peel removed, cut into 2.5 cm cubes
4 medium-sized tomatoes (480g), seeds removed, cut into 1 cm cubes
1 medium-sized onion (100g), cut into rings
1 small green pepper (100g), cut into cubes
1/4 cup chopped parsley
1/3 cup chopped mint
2 spoons of chopped coriander
2 cloves of garlic, minced
1/4 cup lemon juice (60ml)
1/3 cup olive oil (80ml)
1 spoon of salt
a pinch of black pepper
2 serious pita breads, cut into 2.5 cm squares
1 medium-sized cucumber (250g), peel removed, cut into 2.5 cm cubes
4 medium-sized tomatoes (480g), seeds removed, cut into 1 cm cubes
1 medium-sized onion (100g), cut into rings
1 small green pepper (100g), cut into cubes
1/4 cup chopped parsley
1/3 cup chopped mint
2 spoons of chopped coriander
2 cloves of garlic, minced
1/4 cup lemon juice (60ml)
1/3 cup olive oil (80ml)
1 spoon of salt
a pinch of black pepper
Preheat the oven to 350°F (medium-high heat)
Spread the pita bread on a baking sheet, without overlapping the pieces, and bake in the preheated oven until lightly toasted (about 15 minutes)
Let it cool down and reserve
In a large salad bowl, mix the remaining ingredients
Add the pita bread, stir, and serve immediately
150 calories per serving