Fattoush (Pita Salad)

Like all fresh vegetable salads, this is best made with summer's produce (from your own garden or a farmer's market, preferably!). This is quite inexpensive if you have a garden or access to a good farmer's market. I've made up the vegetable part and toasted the pita chips ahead of time and combined them all at the last minute. Don't make it more than a few hours ahead of time for optimal flavor. This is a Mediterranean specialty and is a great side dish with a simple Greek or Mediterranean chicken dish.

From Joy of Cooking (1997 ed.)

1 small cucumber, peeled if waxed, seeded, and cut into 1/2-inch cubes
1 t. salt
3 medium ripe tomatoes, chopped (I took the seeds out, too)
1 small green pepper, diced (optional)
6 scallions, white and tender green parts, finely chopped
1/3 cup chopped fresh parsley (do not substitute dried)
2 T. chopped fresh cilantro
1 T. chopped fresh mint
1/3 c. olive oil
1/4 cup lemon juice
1 clove garlic, crushed
1/4 t. salt
2 7-inch pita rounds, split open

1. Combine cucumbers and 1 teaspoon salt in a colander. Let sit for 30 minutes.
2. Toast pita on a baking sheet at 350 degrees until crisp and lightly browned. Break into bite-sized pieces.
3. Press excess water out of cucumbers, rinse quickly, and blot dry. (I skipped this-just shook them well.) Combine with tomatoes through mint.
   
4. Whisk dressing ingredients (olive oil through 1/4 teaspoon salt) together and pour over vegetables. Just before serving, add pita toasts and toss gently.

Serves 4