Mediterranean Salad with Lemon-Herb Vinaigrette


Mediterranean Salad with Lemon-Herb Vinaigrette

Total Time: 15 minutes

Yield: 4 Servings

Serving Size: 1

Calories: 270
Fat: 20 grams
Protein: 2 grams
Carbohydrates: 18.75 grams
Fiber: 7.25 grams
Allergens: Gluten, wheat


  • 2 whole-wheat pitas, cut into quarters
  • 1/2 cup plus 1 tbsp. extra-virgin olive oil, divided
  • 1/4 cup fresh mint leaves, plus more for garnish
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • Juice of 1 lemon
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups tomatoes, roughly chopped
  • 2 cups cucumber, roughly chopped and seeded


  1. Preheat the oven to 400°. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool.
  2. In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined. With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth, then season with salt and pepper.
  3. Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, olives, and pita. Drizzle with vinaigrette and serve immediately.