Tomato And Cucumber Salata With Pita Croutons
|Pita breads||2 (About 7 Inches In Diameter)|
|Lemon mint vinaigrette||1⁄2 Cup (8 tbs)|
|Olive oil||6 Tablespoon|
|Orange juice||6 Tablespoon|
|Fresh lemon juice||5 Tablespoon (Or To Taste)|
|Garlic||2 Clove (10 gm), minced|
|Finely chopped mint leaves||2⁄3 Cup (10.67 tbs) (Use Fresh)|
|Freshly ground black pepper||To Taste|
|Cucumber||1 Medium, peeled and cut into 1/4-inch dice (Hothouse Or Seedless, About 2 1/2 Cups)|
|Red bell pepper||1 Large, cut into 1/4-inch dice (About 1 1/2 Cups)|
|Green onions||6 , thinly sliced (About 3/4 Cup)|
|Romaine lettuce head||1 Medium|
To Make Croutons: Preheat oven to 325°F.
Cut the pita into 3/4-inch pieces.
Place on a rimmed baking sheet and bake, turning occasionally, for 18 to 20 minutes, or until golden brown and crisp.
(Croutons may be stored in an airtight container up to 1 week or frozen.) To Make Vinaigrette: In a jar or medium bowl, whisk together the oil, orange juice, lemon juice, and garlic.
Stir in mint.
Season to taste with salt and pepper.
(Dressing may be refrigerated up to 2 days. Bring to room temperature and mix well.) To Prepare Salad: Up to 6 hours before serving, place cucumber in a colander, sprinkle with salt, and let drain in sink or over a plate for 20 minutes or longer.
Toss cucumber, bell pepper, tomatoes, and green onions in a large bowl.