Toasted Pita with Mint, Cucumber, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Put late-summer tomatoes to good use in this bright and herby salad. For even more color, leave the cucumber unpeeled-English cucumber skin is thin enough to be palatable. Make this dish close to serving time so it doesn't become watery. Ingredients:
1/4 cup fresh lemon juice |
2 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
3 3/4 cups chopped tomato (about 3 medium) |
1 1/2 cups chopped peeled english cucumber (about 1) |
1/3 cup thinly sliced green onions |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh mint |
1 tablespoon chopped fresh cilantro |
3 (6-inch) pitas, cut into 8 wedges |
Directions:
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well.
3. Arrange pita wedges in a single layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with salad.
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