Lebanese Bread Salad

• 2 stale 7-inch pitas, split open
• 1 cucumber, quartered and thinly sliced
• 14 cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1 small fennel bulb, cored and diced
• 2 stalks celery, sliced
• 2 tablespoons roughly chopped fresh mint
• 1/2 bunch roughly chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• Juice of 1 lemon
• 1 clove garlic, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Store-bought hummus (optional)

1. Preheat oven to 350u0b0 F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.

pitas, cucumber, tomatoes, scallions, fennel bulb, stalks celery, fresh mint, flatleaf, extravirgin olive oil, lemon, clove garlic, kosher salt, freshly ground black pepper

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