TOASTED PITA with MINT, CUCUMBER, and TOMATO SALAD

Makes 8 servings (serving size: about 2/3 cup salad and 3 pita wedges)

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 Tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
3 3/4 cups chopped tomato (about 3 medium)
1 1/2 cups chopped 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 Tbsp chopped fresh cilantro
3 (6-inch) pitas, cut into 8 wedges

directions

1
Preheat oven to 425 degrees.
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 degrees for 6 minutes or until golden. Serve with salad.