Middle-Eastern Bread and Tomato Salad (Fatoush)
May, 2007

Serves 6 / Made from alkalinizing all-stars, including cucumbers, tomatoes, and fragrant herbs. Baked pita pieces add crunch. Prep tip: To keep pitas crisp, add just before serving. Serving tip: Garnish with chunks of alkalinizing avocado.

2 rounds whole-wheat pita bread
3 tablespoons olive oil, divided
2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
1 English cucumber (about 14 ounces), quartered lengthwise and sliced into 1/4 -inch-thick pieces
1 pint cherry or grape tomatoes, halved

1. Preheat oven to 375°. Brush both sides of pita bread with 1/2 tablespoon of the olive oil. Cut bread into
1-inch pieces. Place on a baking sheet and toast in the oven for 10 minutes. Cool.
2. In a serving bowl, mix remaining olive oil with lemon juice, sea salt, and pepper. Add mint and parsley and mix. Add cucumber and tomatoes and mix. Add pita pieces, toss, and serve immediately.

PER SERVING: 141 cal, 45% fat cal, 8g fat, 1g sat fat, 0mg chol, 3g protein, 17g carb, 3g fiber, 217mg sodium