2 pita breads, cut into medium squares
1 tomato, cut into square pieces
1 medium size Iceberg lettuce, chopped
2 green onions, chopped
1 medium-sized English cucumber, chopped into small squares
4 large-sized radishes, thinly sliced with stems removed
1 cup fresh parsley, chopped with stems removed
1 medium-sized bell pepper, chopped into small squares
½ cup sliced black olives
2 large fresh lemon juices
¼ cup extra virgin olive oil
dash of salt, pepper, and cumin
Splash the two pita bread squares with olive oil and place them on a flat baking sheet. Bake the pita squares as “toast” in the oven until gold and crispy on both sides.
Combine the chopped greens and vegetables in a large bowl. Mix the salad dressing ingredients together and add it to the salad mix, then mix it all together.
Lastly, add the crispy pita bread pieces to the salad and mix well.
The best way to eat Pita bread leftovers is by using it in making the famous Fattoush Salad from the Middle East.
Make sure to add the crispy pita bread pieces when it is time to serve the salad in order to keep it crispy and fresh and avoid from getting soggy. You can also add crushed garlic to the salad dressing for a strong, zesty flavor!