Lebanese Flatbread Cucumber Tomato Salad

BCBSTX Connect Team — Fri, 08 May 2026 20:31:18 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 5/8/2026 8:31:18 PM

Ingredients: Makes 12 Servings

5 oz Whole Wheat Pita
1 TBSP Olive Oil
3/4 cup Grape Tomatoes, halved
1 1/2 cups English Cucumbers, diced
1/4 cup Red Onions, finely chopped
2 TBSP Parsley, chopped
2 TBSP Mint, chopped
1/2 cup Olive Oil
1 1/2 TBSP Lemon Juice
3/4 tsp Sumac, ground
3/4 tsp Garlic Cloves, minced
1/4 cup Feta, crumbled
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

Cut pita into 1-inch-wide wedges. Toss pita with oil. Bake on a sheet tray lined with parchment paper in a 350°F oven until golden brown and crispy, about 8 minutes. Allow pita to cool and break pieces up a bit with your hands. Set aside.
In a bowl, toss together pita chips, tomatoes, cucumber, onion, parsley, mint, olive oil, lemon juice, sumac, garlic, feta, salt, and pepper.

Serving size:
1/2 cup

Nutritional Information:
Per serving: Cal: 80, Total Fat: 4g, Sat Fat: 1g, Sodium: 150mg, Carbs: 9g, Protein: 3g, Sugar: 0g, Fiber: 1g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Appetizer, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Recipe Book, Side Dishes, Vegetarian, Middle East, Diabetes/prediabetes - Carb Conscious, Salad and Salad Dressings