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.
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
How to Make It
Preheat oven to 425°.
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well.
Arrange pita wedges in a single layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with salad.