Delectables from Desiree

Lebanese Bread Salad

2 stale 7 inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 Tsp roughly chopped fresh mint
½ bunch roughly chopped flat-leaf parsley
¼ cup extra virgin olive oil
Juice of one lemon
1 clove garlic, finely chopped
½ tsp kosher salt
¼ tsp freshly ground black pepper
Store bought hummus, optional
Preheat oven to 350 degrees. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pita pieces. Serve with hummus if desired.