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  • Place the tomatoes, cucumber, capsicum, onion, spring onion, lettuce, parsley and mint in a large bowl and toss.
  • In another bowl, whisk the oil, lemon zest and juice with seasonings.
  • Grill the pita under a preheated overhead grill until crisp. Then cut up into fairly small pieces and toss in the salad with dressing to taste.


  • 6 large cherry tomatoes, halved or quartered
  • ½ continental (telegraph) cucumber, sliced & quartered
  • 1 yellow capsicum, diced
  • 1 small red onion, finely chopped
  • 3 spring (green) onions, chopped
  • inner leaves of 1 cos lettuce, sliced
  • 4 tbsp freshly chopped parsley
  • 2 tbsp torn mint leaves
  • 1/3 cup olive oil
  • zest of 1 lemon
  • juice of 1½-2 lemons
  • freshly ground salt & pepper
  • 2-3 pita breads

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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