0 from 0 votes

Egg & Toasted Pita Salad with Cilantro Lemon Dressing

Cook Time 7 minutes
Total Time 7 minutes
Servings 2
Author Layla


  • 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

  • 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.
  • While the eggs are boiling chop the lettuce, tomatoes, cucumbers and olives and arrange on plates.
  • 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

  • Place all the ingredients in a food processor and process for 1 minute until fully mixed. Do not over mix because the cilantro will become too small, it should still be noticeable within he dressing.