PITA AND BEAN SALAD

Toast the pita ahead but mix up the salad at the last minute or you'll end up with a soggy disappointment This salad was inspired by the Middle Eastern salad fattoush.

Ingredients

• 1 whole wheat pita breads, in bite-size pieces
• 2 cloves garlic, peeled
• 1/8 teaspoon (0.5 ml) salt
• 2 tablespoons (30 ml) lemon juice
• 3 tablespoons (45 ml) extra virgin olive oil and Freshly ground pepper
• 1/2 can pinto or navy beans drained, and rinsed,
• 1 cup ( 2 large) diced plum tomatoes
• 1 cucumber, peeled, diced
• 1 cup (240 ml) sliced romaine lettuce
• 1/2 cup (120 ml) crumbled feta cheese
• 3 tablespoons (45 ml) chopped fresh flat-leaf parsley
• 3 tablespoons (45 ml) chopped fresh mint

Method

1. Spread the pita pieces on a cookie sheet and bake at 400 degrees F (205°C) until crisp and beginning to brown, five to seven minutes, then cool.
2. Mash the garlic and salt in a salad bowl with the back of a knife or a spoon until it becomes a paste.
3. Add the lemon juice and whisk to blend. Add the oil in a slow, steady stream, whisking constantly, then season with pepper.
4. Combine the beans, tomatoes, and cucumber in the bowl. Add the pita, lettuce, feta, parsley, and mint, tossing to mix.
5. Season with pepper to taste. Serve at once.

I took a shortcut and used our favorite Italian Dressing.