Ingredients
2pita bread,rounds, 8 to 12-inches
Olive oil,for toasting the pita
salt and pepper,to taste
4Persian,pickling, or other small cucumbers, thinly sliced
4radishes,trimmed and thinly sliced
2large tomatoes,cored and cut into 1-inch pieces
½pintcherry tomatoes,halved
¼red onion,very thinly sliced
¼cupscallions,sliced, white and light green parts
1lemon,juiced or more to taste
4tbspolive oil
mint leaves,fresh large handful, coarsely chopped
parsley leaves,fresh large handful, coarsely chopped
Preparation
Set the oven to 375 degrees F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again.
Spread the pieces out on a rimmed baking sheet. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again.
Remove any pieces that are starting to look crisp and golden. Continue baking for another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool.
In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion.
Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again.
Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately.
