Toasted Pita with Mint, Cucumber, and Tomato Salad

Name: Toasted Pita with Mint, Cucumber, and Tomato Salad
Yield: 8 servings (serving size: about 2/3 cup salad and 3 pita wedges)
Ingredients: ¼ cup fresh lemon juice; 2 tablespoons extravirgin olive oil; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 garlic cloves, minced; 3 ¾ cups chopped tomato (about 3 medium); 1 ½ cups chopped peeled English cucumber (about 1); ⅓ cup thinly sliced green onions; ⅓ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh mint; 1 tablespoon chopped fresh cilantro; 3 (6-inch) pitas, cut into 8 wedges

1 Rating
1 Review

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.

By Joanne Weir

Recipe by Cooking Light September 2005

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Toasted Pita with Mint, Cucumber, and Tomato Salad

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Toasted Pita with Mint, Cucumber, and Tomato Salad

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Recipe Summary test

Ingredients

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Reviews (1)

All Reviews for Toasted Pita with Mint, Cucumber, and Tomato Salad