Ingredients
- 3 large whole wheat pita breads
- 2 1/2 cups chopped ripe heirloom tomatoes
- 1 1/2 cups peeled, seeded, and diced cucumber
- 1 cup minced flat leaf parsley (leaves and tender stems)
- 3/4 cup minced red onion
- 1/4 cup minced mint
- 1/4 cup minced cilantro
- 1/4 cup minced chives
- 2 large cloves of garlic, minced Zest of 1 lemon
- 1/2 cup lemon juice, to taste
- 1 tablespoon sherry wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 325°F. Using a sharp knife, cut the pita breads into 2-inch pieces and spread on a large baking sheet; bake, tossing occasionally until toasted, for about 8 minutes (be careful not to burn it). Remove from the oven and set aside to cool. In the meantime, combine the tomatoes, cucumbers, onion, parsley, mint, cilantro, and chives in a large bowl; toss well. In a medium bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the vegetables and toss well; let them sit at room temperature for 30 minutes, tossing occasionally. When ready to serve, add the bread, stirring, to coat well; adjust seasonings to taste. Serve immediately.
Serves 4-6