Food & Cooking Recipes Salad Recipes Crisp Pita Salad 3.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Whole parsley leaves add brightness to this crunchy Mediterranean salad. If you like,boost the flavor even more with our version of Za'atar, a Middle Eastern spice blend. Ingredients 1 pita, split and torn into bite-size pieces Za'atar Spice Blend ¼ cup plus 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 3 tablespoons fresh lemon juice 1 garlic clove, minced 1 head romaine lettuce, torn 1 English cucumber, halved lengthwise and thinly sliced 1 pint cherry tomatoes, halved 1 ½ cups fresh parsley leaves ⅓ cup fresh mint leaves, torn 2 scallions, sliced Directions Preheat oven to 350 degrees. On a rimmed baking sheet, toss pita with 1 1/2 tablespoons Za'atar (if using) and 1 tablespoon oil; season with salt and pepper. Bake until pita chips are golden, 12 to 15 minutes. In a large bowl, combine 1/4 cup oil, lemon juice, and garlic; season with salt and pepper. Add lettuce, cucumber, tomatoes, parsley, mint, scallions, pita chips, and remaining Za'atar (if using). Season salad with salt and pepper and toss to combine. Serve immediately. Rate it Print