Lebanese Bread Salad

Ingredients

• 2 stale 7-inch pitas, split open
• 1 cucumber, quartered and thinly sliced
• 14 cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1 small fennel bulb, cored and diced
• 2 stalks celery, sliced
• 2 tablespoons roughly chopped fresh mint
• ½ bunch roughly chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• Juice of 1 lemon
• 1 clove garlic, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Store-bought hummus (optional)

Preparation

1. Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.