stale 7-inch pitas, split open
cucumber, quartered and thinly sliced
cherry tomatoes, halved
scallions, thinly sliced
small fennel bulb, cored and diced
stalks celery, sliced
roughly chopped fresh mint
bunch roughly chopped fresh flat-leaf parsley
extra-virgin olive oil
juice of 1 lemon
clove garlic, finely chopped
freshly ground black pepper
store-bought hummus (optional)
- Heat oven to 350° F.
- Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside.
- Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.
- Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper.
- Combine the vegetables and dressing and fold in the pita pieces. Serve with the hummus (if desired).