Refreshing and delicious on its own, this Middle Eastern salad easily becomes a main course when topped with chopped roast chicken. Be sure to add the toasted pita chips just before serving so they stay nice and crisp.

Prep Time: 15 minutes, cook time: 6-9 minutes, servings: 4-6

Ingredients

2 pita bread rounds, cut into 11/2-inch squares

1/2 cup, plus 2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

2 large cucumbers, peeled, halved, seeded and diced

1 pint cherry tomatoes, halved

2 scallions, chopped

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon ground cumin

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 pepperoncini, for garnish (optional)

Directions

1. Preheat the oven to 375F. Arrange pita squares evenly on a baking sheet. Bake 5 to 8 minutes, until crisp but not too browned. Set aside.

2. In a small skillet, heat 2 tablespoons of the olive oil. Add garlic and heat 1 minute, until softened but not browned. Set aside to cool.

3. In a serving bowl, toss cucumbers, tomatoes, scallions, mint, parsley, cumin and lemon juice with remaining 1/2 cup oil. When ready to serve, add garlic, pita squares, salt and pepper and gently toss until just mixed. Offer pepperoncini on the side (if using).

Adapted from Cat Cora’s Classics with a Twist, by Cat Cora with Ann Krueger Spivack. Copyright© 2010, Houghton Mifflin Harcourt.