Pita Bread Salad with Cucumbers, Cherry Tomatoes and Fresh Herbs

1 medium cucumber, peeled and seeded, cut into small dice

Table salt and ground black pepper

4 pita breads, 6-inch size, several days old, torn into -inch pieces

1 pint cherry tomatoes, halved

6 scallions, trimmed and sliced thin, including 2-inches of green

¼ cup minced fresh mint leaves

¼ cup minced fresh cilantro or parsley leaves

½ cup extra-virgin olive oil

6 tablespoons lemon juice from 2 large lemons

Heat oven to 375 degrees.

Put cucumber in colander; sprinkle with ¼ teaspoon salt. Place weight (such as zipper-lock bag filled with water) over cucumbers; drain to release most of liquid, about 30 minutes. Rinse and pat dry.

Put bread pieces on baking sheet; bake until crisp but not browned, 5-7 minutes. Transfer to large bowl; add cucumber, tomatoes, scallions, and herbs, and toss well. In small bowl, combine oil and juice and salt and pepper to taste. Add to large bowl, toss again, and serve immediately.

Serves six.

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