Fattoush

Photo: flickr user Mr. T in DC

Ingredients

4 (6 inch) pita breads

1/2 cup minced fresh mint, parsley, basil, or 1/4 cup minced fresh parsley leaves

1 small red onion, minced

1 large or 2 medium ripe tomatoes, cored, seeded, and roughly chopped

1 medium cucumber, peeled, seeded, and roughly chopped

1 red bell pepper, stemmed, seeded and chopped

1/2 cup basic vinaigrette or extra-virgin olive oil and freshly squeezed

Preparation

Preheat the oven to 350F.

Place the pitas on a baking sheet and put them in the oven for about 15 minutes, turning once or twice, until they are dry, slightly crisp and a little but far from completely browned.

Tear the pitas into bite-size pieces.

Toss the pitas with all the remaining ingredients, adding vinaigrette or oil and lemon juice to taste. Serve immediately.

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About

This recipe comes from Mark Bittman's book, 'How to Cook Everything.' It says, "A traditional Greek salad that is also good with strong mint, or a combination of mint and thyme. Spread it on pita bread or crackers or serve it on a abed of greens dressed with lemon." Prep time - 45 minutes.