You are here: Home » Recipes » Pita Bread Salad Pita Bread Salad Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 2 pita bread rounds, cut into 1 ½ inch squares2 tablespoons plus ½ cup of extra virgin olive oil2 garlic cloves, minced2 large cucumbers, halved, seeded, peeled, and diced1 pint pint cherry tomatoes, halved2 scallions, chopped2 tablespoons chopped fresh mint2 tablespoons chopped flat-leaf parsley1/2 teaspoon ground cumin3 tablespoons fresh lemon juice1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper8 pepperoncini, for garnish (optional) Instructions Preheat the oven to 375. Arrange the pita squares evenly on a baking sheet. Bake 5-8 minutes, until crisp and lightly browned. Set aside. In a small skillet, heat 2 tablespoons of oil. Add the garlic and heat for 1 minute, until softened but not browned. Set aside. In a serving bowl, toss the cucumbers, tomatoes, scallions, mint, parsley, cumin, and lemon juice with the remaining ½ cup of oil. Add the garlic, toasted pita squares, salt, pepper and gently toss with your fingers until mixed. Serve with pepperoncini. Serves 6 Reprinted with permission from Cat Cora’s Classics With a Twist, by Cat Cora (Houghton Mifflin Harcort).