Pita Bread Salad

Pita Bread Salad

I was served this in a restaurant and loved the freshness of the flavours and was very pleasantly surprised how filling it was.  Excellent with Lamb Meatballs and Char-grilled Prawns.


Juice of 3 lemons

½ cup white wine vinegar

½ cup very best olive oil

½ teaspoon freshly ground black pepper

1 teaspoon caraway seeds

½ teaspoon of honey

3 large round pita breads – baked in the oven until crispy and golden

1 Lebanese cucumber, cut into half moons

1 red capsicum, cut into long thin strips

4 spring onions, finely sliced on an angle

100 grams toasted pinenuts

½ cup currants

1 cup each of fresh mint and parsley, finely chopped


In a small lidded jar, combine the vinegar, olive oil, honey, pepper, lemon juice and caraway seeds – shake together well and leave to sit while the rest of the salad is prepared.

On a long platter, layer the cucumber, capsicum and onions with the mint and parsley.  Sprinkle over the currants and toasted pinenuts and lastly crumble over the pita bread in generous pieces.

Drizzle over the dressing and eat immediately.