Recipe: Egg & Toasted Pita Salad with Cilantro Lemon Dressing

Have you ever tried toasted pita? It’s similar to toasted bread for salad but much more crispier. it’s used in most middle eastern salads because it gives the salad depth and goes great with any dressing.

For the dressing I made a homemade cilantro lemon dressing. Cilantro is like my hero.. seriously, it has a wow factor and is also unbelievably delicious when paired with lemon!


  • 3 large eggs
  • 3 cups chopped Romain lettuce
  • 1/2 cup grape tomatoes sliced in halves you can also use regular tomatoes
  • 1/2 cup sliced black olives
  • 1 medium cucumber sliced
  • 2 pita breads whole wheat or white
  • 1 teaspoon olive oil
  • Cilantro Lemon Dressing
  • The juice of half lemon
  • 1/2 cup lightly chopped cilantro
  • 1/2 cup nonfat or lowfat Greek yogurt
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt

For the Salad:
  1. Place the eggs in a small sauce pan and boil on medium heat for 5-7 minutes. Remove from heat and set aside. After the eggs have cooled peel and cut into each egg into 8 pieces. Arrange on salad.
  2. While the eggs are boiling chop the lettuce, tomatoes, cucumbers and olives and arrange on plates.
  3. Using a knife or scissors cut the pita bread into small bite size squares. Place in a heat pan with 1 teaspoon olive oil. Toast for 3-5 minutes on medium/high heat until the edges are all dark golden and crispy. Remove from heat and arrange on salad.
For the Dressing:
  1. Place all the ingredients in a food processor and process for 1 minute until fully mixed.
  2. Do not over mix because the cilantro will become too small, it should still be noticeable within he dressing.

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