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)

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.

Nutritional Information

Calories:

116 (30% from fat)

Fat:

3.9g (sat 0.5g,mono 2.6g,poly 0.6g)

Protein:

3.2g

Carbohydrate:

18g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

274mg

Calcium:

43mg