Ingredients

• 3 (6-inch) whole-wheat pita breads with pockets
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
• 1 cup chopped fresh flat-leaf parsley
• 1/4 cup sliced scallions
• 1/2 cup chopped fresh mint leaves
• 1 English cucumber, cored, halved lengthwise and thinly sliced
• 1 pint grape tomatoes, halved

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Instructions

1. Preheat the oven to 375 degrees F.
2. Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
3. In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
4. Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
5. Right before serving, add the pita and dressing to the salad. Toss well to coat.