This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano's milder cousin, marjoram, would make a good substitute.
Cooking Light AUGUST 2009
1. Preheat oven to 350°.
2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.
3. Combine tomato and next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.
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