Ingredients

• 2  pita breads (I used whole-wheat)
•  5 tablespoons extra-virgin olive oil
• Salt and pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced to paste
• 1/2 kg ripe tomatoes, cut into smaller pieces
• 1 fresh cucumber, peeled and sliced smaller pieces
• 1 cup rucola (also known as arugula), coarsely chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint leaves
• 1 red onion or 2 scallions, thinly sliced

Prep Instructions

1. Throw your pita bread slices into a toasted and toast them nice to get the nice crunch out of them. Do not burn. If you do you need to do it again with a new set of pita bread. So pay attention. I need to stand by the toaster because I always burn my pita breads. They are so thin. Well once you have the pita bread toasted, set it aside.
2. Squeeze fresh lemon juice, whisk it with garlic and a pinch of salt in a small bowl. Set aside to stand for 10 minutes.
3. Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large salad bowl. Break pitas into smaller pieces and place in bowl with the veggies. Add lemon-garlic mix and remaining oil and mix gently to coat everything well.
4. Season with salt and pepper to taste. Serve immediately or prepare in advance for the office. But if you do you may lose the pita crunch (unless you have a toaster in your office) and will need coat the seasoning mixture right before you eat in the office. Works both ways for me.

Nutrition Facts & Tips