Pita Salad With Tomatoes, Cucumber, And Herbs

• 3 (7-inch) pitas
• 4 cups coarsely chopped romaine lettuce
• 2 cups diced English cucumber
• 2 cups halved cherry tomatoes
• 2/3 cup (3 ounces) crumbled feta cheese
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh mint
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped fresh flat-leaf parsley
• 6 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil

1. Preheat oven to 375u0b0.
2. Arrange pitas on a baking sheet. Bake at 375u0b0 for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.
3. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.
4. Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.

pitas, romaine lettuce, cucumber, tomatoes, feta cheese, red onion, fresh mint, green onions, parsley, lemon juice, sugar, freshly ground black pepper, kosher salt, extravirgin olive oil

Taken from www.myrecipes.com/recipe/pita-salad-with-tomatoes-cucumber-herbs (may not work)