Toasted Pita and Herb Salad

Shards of toasted pita yield just a touch of their crunchy edge when they meet the lemony dressing in this salad. Loaded with fresh herbs and crisp lettuce, this salad ups the ante for crouton lovers everywhere.

• One 6-inch whole-wheat pita bread with pocket
• 2 Tbs. fresh lemon juice
• 1/2 tsp. finely grated lemon zest
• Salt and freshly ground black pepper to taste
• 2 Tbs. extra-virgin olive oil  
• 1/2 large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)
• 1/2 cup chopped fresh flat-leaf parsley
• 1 scallion (white and green parts), thinly sliced
• 1/4 cup chopped fresh mint
• 1/2 large English cucumber, cut in half lengthwise, seeded,  and thinly sliced into half-moons
• 1/2 pint grape tomatoes, cut in half

Preheat the oven to 375°F.

Split the pita into 2 rounds and toast on a baking sheet on the middle rack of the oven until golden brown, about 10 minutes. Allow the pita to cool and break into bite-size pieces. Set aside.

In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper. Add the oil and whisk to incorporate.

Toss the lettuce, parsley, scallion, mint, cucumber, and tomatoes together in a large serving bowl. Right before serving, add the pita and dressing to the salad. Toss well to coat and serve.