Toasted Pita With Mint, Cucumber, And Tomato Salad

• 1/4 cup fresh lemon juice
• 2 tablespoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 3 3/4 cups chopped tomato (about 3 medium)
• 1 1/2 cups chopped peeled English cucumber (about 1)
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 3 (6-inch) pitas, cut into 8 wedges

1. Preheat oven to 425u0b0.
2. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well.
3. Arrange pita wedges in a single layer on a baking sheet. Bake at 425u0b0 for 6 minutes or until golden. Serve with salad.
4. Yield: 8 servings (serving size: about 2/3 cup salad and 3 pita wedges)

lemon juice, extravirgin olive oil, salt, freshly ground black pepper, garlic, tomato, cucumber, green onions, parsley, fresh mint, fresh cilantro, pitas

Taken from www.epicurious.com/recipes/member/views/toasted-pita-with-mint-cucumber-and-tomato-salad-1234765 (may not work)