Toasted Pita with Mint, Cucumber, and Tomato Salad

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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

September 2005