1 bunch Parsley, washed, dried and chopped medium-fine by hand
½ head romaine lettuce, sliced thin
1 English cucumber, diced
2-3 tomatoes, diced
1 Red Pepper, Diced (optional)
1 bunch Green Onions, sliced thin
2 large Middle Eastern pita bread
Juice of 2 lemons to taste
Fresh or dried mint (fresh mint chopped)
½ cup light extra virgin olive oil
Salt and pepper to taste
Pinch Hot Paprika (optional)
2 cloves garlic, minced (optional)
Preheat oven to 350°. Separate the two layers of pita bread (this is why we use Middle Eastern instead of Greek). Place on tray and toast in oven until golden and crisp. Use caution pita will go from golden to burnt quickly. When pita is cool enough to handle break by hand into medium pieces.
If using garlic, mix minced garlic with lemon juice. Add paprika to lemon juice (if using).
Combine all salad ingredients, except bread. Add lemon juice and season to taste. Add bread just before serving or else bread will go soggy.
Alternately, keep bread completely separate and guests can add their own. This way if there is salad left over it will keep until the next day.