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Toasted Pita with Mint, Cucumber, and Tomato Salad

Yield 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 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 3/4 cups chopped tomato (about 3 medium)
  • 1 1/2 cups chopped peeled 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 tablespoon chopped fresh cilantro
  • 3 (6-inch) pitas, cut into 8 wedges

Nutrition Information

  • calories 116
  • caloriesfromfat 30 %
  • fat 3.9 g
  • satfat 0.5 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 3.2 g
  • carbohydrate 18 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 274 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 425°.

  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° for 6 minutes or until golden. Serve with salad.