Servings:
4 servings
Ingredients
- 1/2 cup chopped fresh mint, parsley, or basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 cup large or 2 medium ripe tomatoes, cored and roughly chopped
- 1 cup medium cucumber, peeled and roughly chopped
- 1 cup red or yellow bell pepper, cored, seeded, and roughly chopped
Preparation
Baking Directions:
1.Heat the oven to 350 F.
Cut the pitas like pies into 8 wedges each, put the pieces on a baking sheet, and toast in the oven, turning once or twice, until both sides are crisp and golden, about 15 minutes, or brush with olive oil and grill.
Let cool.
(You can store the pita croutons, tightly covered, for up to 2 days.)
2.While the bread is toasting, combine all the other ingredients in a large salad bowl, adding the olive oil and lemon juice to taste.
Toss several times to coat.
Add the pita wedges and toss gently again.
Taste, adjust the seasoning, and serve.