Serves: 8

1 pita bread
1 small head Boston or Bibb lettuce
2 plum tomatoes
1/2 red pepper seedless
1 medium cucumber
3 green onions, sliced

For dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large garlic clove, minced
1/4 cup minced fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander

Preheat oven to 350 degrees.
Toast pita until crisp and golden. Cool and break into bite-size pieces.
Tear lettuce into bite-size pieces; place in salad bowl.
Seed and chop tomatoes and red pepper; add to lettuce. Peel and slice cucumber; add to bowl along with green onions.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Stir in parsley, mint and coriander.
Sprinkle salad with pita. Pour dressing over and toss well.

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