Adapted from a recipe in yesterday’s New York Times.
Ingredients:
3 or 4 6-inch pita rounds 1 pound tomatoes, chopped 1 cup chopped pepper 1/2 cup diced onion 6 green onions, sliced Salt and pepper 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon white wine vinegar 2 cloves garlic, smashed into a paste 1/2 teaspoon cumin seed 1/4 cup chopped parsley 1/4 cup chopped mint 1/4 cup chopped cilantro
Preparation:
Toast pita until crisp and dry. When cool, break into bite-size pieces. Set aside.
In a large salad bowl, combine tomatoes, peppers, onions and green onions. Season with salt and pepper.
In a screw-top jar, combine olive oil, lemon juice, vinegar, garlic and cumin. Shake to combine and pour dressing over vegetables. Allow to marinate about 10 minutes. Just before serving, add parsley, mint, cilantro and reserved pieces of pita. Toss and serve immediately.