Middle Eastern Bread Salad
Ingredients
- 3 or 4 stale pita rounds, (6-inch diameter, whole wheat or white)
- 1 pound ripe tomatoes, chopped,
- 1 cup cucumber, chopped
- 1 cup sweet bell pepper, chopped
- 1/2 cup red onion, diced
- 6 scallions, sliced thin
- Salt and pepper
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 small garlic cloves, smashed to a paste
- 1/2 teaspoon cumin seed, ground, toasted and
- 1/4 cup parsley, roughly chopped
- 1/4 cup mint, roughly chopped
- 1/4 cup cilantro, roughly chopped
- 2 teaspoons powdered sumac, optional

Directions
Toast pita until crisp and dry.When cool, break into bite-size pieces and set aside.
Put tomato, cucumber, pepper, onion and scallions in a bowl.
Season with salt and pepper.
In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin.
Pour dressing over vegetables and mix to coat.
Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
Just before serving, add parsley, mint, cilantro and toasted pita.
Toss gently.
Sprinkle with sumac, if using.
