Middle Eastern Bread Salad

• 3 or 4 stale pita rounds (6-inch diameter, whole wheat or white)
• 1 pound ripe tomatoes, chopped
• 1 cup chopped cucumber
• 1 cup chopped sweet bell pepper
• 1/2 cup diced red onion
• 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, toasted and ground
• 1/4 cup roughly chopped parsley
• 1/4 cup roughly chopped mint
• 1/4 cup roughly chopped cilantro
• 2 teaspoons powdered sumac, optional

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

pita, tomatoes, cucumber, sweet bell pepper, red onion, scallions, salt, lemon juice, white wine vinegar, extra virgin olive oil, garlic, cumin, parsley, mint, cilantro, powdered sumac

Taken from cooking.nytimes.com/recipes/12741 (may not work)