Pita Bread Salad Alice Waters   From Every Day with Rachael Ray September 2008 SERVES 6 Prep Time: 15 min Bake Time: 10 min 4 pitas, cut into bite-size pieces 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 clove garlic, chopped Salt and pepper 2 small cucumbers, peeled and chopped 3 tomatoes, chopped 1 small red bell pepper, chopped 4 scallions, thinly sliced 1/4 cup chopped flat-leaf parsley 1/4 cup chopped fresh mint 1 small head romaine lettuce, torn into pieces 1. Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes. 2. In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.

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