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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Every year my garden is over grown with mint. I'm always looking for new ways to use my fresh garden herbs. This recipe uses fresh mint, parsley and cilantro and is one of our favorite side dishes during the summer. Traditionally, the pita bread is toasted until crisp, crushed by hand, and then sprinkled over the salad before serving. Cooking Light 1998 Ingredients:
1 cup red bell pepper, sliced into strips |
1 cup yellow bell pepper, sliced into strips |
1 cup peeled cucumber, thinly sliced |
4 vine ripened tomatoes, cut into 1/4 inch wedges |
1/2 cup red onion, thinly sliced |
3 tablespoons finely chopped mint |
3 tablespoons finely chopped parsley |
3 tablespoons finely chopped cilantro |
2 garlic cloves, crushed |
2 teaspoons high quality olive oil |
2 tablespoons lemons, juice of |
salt & freshly ground black pepper, to taste |
2 pita breads, to serve |
Directions:
1. Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
2. In a seperate bowl combine the garlic with the olive oil and lemon juice.
3. Season to taste with salt and freshly ground black pepper.
4. Pour the dressing over the salad and toss lightly to mix.
5. Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.
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