Fattoush

• pita bread
• chopped tomatoes
• cucumbers
• red bell pepper
• fresh parsley and mint
• olive oil
• lemon juice.

1. Chop up some pita (this salad should be at least half bread), and toast in the oven, tossing occasionally, until nice and crisp.
2. Let cool (you can store these croutons, tightly covered, for up to 2 days).
3. Combine chopped tomatoes, cucumbers, red bell pepper, plenty of chopped fresh parsley and mint, olive oil and lemon juice.
4. Pack the pita croutons separately, and toss together right before serving.

pita bread, tomatoes, cucumbers, red bell pepper, parsley, olive oil, lemon juice

Taken from cooking.nytimes.com/recipes/1016737 (may not work)