Serves: 6 Prep: 15 minutes Bake: 10 minutes
4 pitas, cut into bite sized pieces
1/3 cup EVOO
3 tablespoons fresh lemon juice
1 clove garlic, chopped
salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces
1. Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
2. In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.