Pita Bread Salad

• 2 (6-inch) whole-wheat pitas, each cut into 10 wedges
• Cooking spray
• 1 1/2 teaspoons za'atar
• 1/2 teaspoon salt, divided
• 3/4 teaspoon chopped garlic
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground sumac
• 3 tablespoons extra-virgin olive oil
• 2 cups chopped cucumber
• 2 cups chopped tomato
• 1/2 cup loosely packed fresh flat-leaf parsley, chopped
• 1/4 cup thinly diagonally sliced green onions
• 1/4 cup loosely packed fresh mint, chopped
• 1/4 teaspoon black pepper

1. Preheat oven to 350u0b0.
2. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350u0b0 for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.
3. Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.

pitas, cooking spray, salt, garlic, lemon juice, ground sumac, extravirgin olive oil, cucumber, tomato, parsley, green onions, fresh mint, black pepper

Taken from www.myrecipes.com/recipe/pita-bread-salad (may not work)