Fast Food That's Healthy?

by Laura Donnelly — July 23, 2007

It's the time of year for potluck dinners, beach barbecues, and picnics. Easy, lazy, summer days and evenings. Whether you get some takeout or make it yourself, keep it easy and low maintenance. Especially early in the work week! Why not adapt some of your summertime favorites for a fast, healthy weeknight meal? Just a little chopping and toasting are all you need to do for this great recipe. The ingredients could even be prepared ahead on Sunday, and mixed together on Monday evening.

Please share your great tips for fast, nutritious weeknight meals with us!

Middle Eastern Pita Salad

Serves 4

1/2 English cucumber (the long plastic-wrapped kind without seeds, better for digestion) peeled and cut into 1/2-inch dice
2 large pita loaves, cut into 1/2 inch dice
1/4 cup olive oil
1 Tablespoon lemon juice
1 clove garlic, minced
1/2 red pepper, cut into small dice
1/2 cup chopped scallions
1 large tomato, seeded and chopped
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh mint, chopped

1. Bake pita pieces in a 325 degree oven until golden brown and crisp, about 15-20 minutes. Toss occasionally while baking. Let cool, and set aside if assembling salad later.

2. In large bowl, whisk oil, lemon juice, garlic, and salt and pepper to taste. Add all the vegetables and chopped herbs and toss again. Just before serving, toss in pita cubes and wait a few minutes for them to absorb some of the juices, but not too long, as you want them to retain some crunch.