Persian Panzanella

• 2 standard sized pitas (any kind, white or wheat)
• 1 cucumber
• 1 medium tomato
• 1/3-1/2 cup Hummus (Any flavor or homemade)
• 1/2 c. Plain yogurt (I like nonfat, but of course you could use FAGE 2%...yummo)
• 2 T. Olive oil
• 1 T. lemon juice
• Salt, pepper, dash of cumin, hot pepper flakes, chopped fresh mint

1. 1. Tear the pitas apart into quarters and toast in the toaster (or regular) over until crispy - about 5 minutes.
2. 2. While pitas are toasting, make the tomato/cucumber salad: Roughly chop tomatoes and cucumbers (seed or not, but I usually peel) & place in bowl. Season with olive oil, salt, pepper, a dash of cumin (optional) and a squeeze of lemon juice. Toss and let sit for 5 minutes to allow juices to come out.
3. 3. Allow toasted pita to cool slightly and break apart into bite size pieces on a large dinner plate.
4. 4. Top with dollops of the hummus.
5. 5. Top with tomato/cucumber salad, including the juices (they wet the pita!).
6. 6. Let sit for about 1-2 minutes.
7. 7. Top with several dollops of plain yogurt, and garnish with mint. Sprinkle with hot pepper flakes to taste.
8. 8. Gently toss the entire mess until lightly coated. The salad doesn't have to be fully mixed...you can even eat it in layers.
9. Most people would say this serves 2 people. I happily eat the whole thing.

pitas, cucumber, tomato, yogurt, olive oil, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/persian-panzanella-1242847 (may not work)