This Mediterranean salad highlights the summer produce from your garden! It is light and refreshing. This pairs well with any grilled entree.
serves 6 ( 3 points +)
- 2 ( 6 inch) pitas, split in half horizontally
- 3 c. chopped tomato
- 1-½ c. chopped cucumber
- ¼ c. finely chopped red onion
- 1 T. dried oregano
- 2 T. chopped fresh flat leaf parsley
- 2 T. lime juice
- 1 tsp. ground cumin
- 4 tsp. olive oil
- salt and pepper to taste
Preheat oven to 350. Place pitas on a baking sheet and bake for 10 minutes or until crisp. Cool completely; break into small pieces.
Combine tomatoes and next 4 ingredients ( through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to the bowl and toss gently.