Mediterranean Chopped Pita Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
A bright, fresh, inexpensive salad with Isreali and Lebanese flavors, tossed with delicious Toufayan Bakeria pita baked into strips for tons of texture and flavor.
  • 1 medium eggplant, cut into ½" strips
  • 2 whole wheat Toufayan Bakeries pitas, cut in half then into ½" strips
  • 1 hothouse English cucumber*
  • ½ medium red onion, cut into thin slices
  • ¼ c sun dried tomatoes**
  • 1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
  • 1 medium head romaine lettuce, chopped into ¼" strips (approx. 3c)
  • 2-4 hard boiled eggs, quartered or sliced
  • ¼ c chopped parsley
  • 2 T extra virgin olive oil, divided
  • 1 T Za'atar***
  • Salt and pepper
Salad Dressing
  • ¼ fresh lemon juice (1-2 lemons)
  • 2 T red wine vinegar
  • ⅓ c extra virgin olive oil
  • 1 t Za'atar***
  • ½ t salt
  1. Cut the eggplant into ½" strips and spread it out in a large colander. Sprinkle with salt and allow to sit for about 30 minutes. Use paper towels to soak up the moisture that has been removed from the eggplant then spread the pieces out on a large parchment-lined baking. Bake at 375 for 15-18 minutes until soft and lightly browned, flipping the pieces over after 10 minutes. Remove and allow to cool completely.
  2. In a medium bowl add the pita strips, 1 T olive oil, 1 t salt, and the Za'atar. Toss until the pita is well coated. Spread on a parchment-lined baking sheet and bake at 375 for about 7 minutes, until just crispy. Remove and allow to cool.
  3. Prepare the salad dressing by mixing all ingredients. Set aside.
  4. To serve the salad spread the chopped lettuce on a large serving platter. Drizzle the lettuce with about 1 T of the salad dressing. In a large bowl mix the cucumber, onion, sun dried tomatoes, parsley, and chickpeas, with the remaining salad dressing. Spoon the vegetable and dressing mixture atop the lettuce. Top the salad with the strips of eggplant, then the pita strips, then the hard boiled eggs. Garnish with extra parsley if desired.
To make this salad vegan, simply omit the hard boiled eggs.

This salad can easily be prepared in advance. Roast the eggplant and the pita strips and store until ready to served. All remaining salad ingredients can be chopped and stored in the fridge. The dressing can also be prepared up to 3 days in advance. Expect about 5 minutes to put the salad together to serve.

*If you prefer to use traditional cucumbers consider removing the seeds before chopping.

**I used sun dried tomatoes because it's difficult to find good fresh tomatoes year round. If you have access, one large fresh tomato would be a great substitute.

***I found Za'atar at my local spice shop and it was very inexpensive. You might also find it in the international section of the grocery store.
Recipe by The Mexitalian at