This salad can be served as a side and the crispy pita wedges is an unusual item to use with the salad and so easy to prepare. Can be kept for several days in baggies or pita can be frozen for later use.
1To make pita crisps turn oven on to 350F..place pita bread flat on cutting board and brush each side with olive oil. place 3 pitas one on top of each other and with sharp cut into 8 wedges and pull them apart and repeat with other 3 pitas, forming into 2 wedges from one whole wedge making a total of 16 wedges from one Pita. Lay flat on cookie sheet and bake in single layer batches which have been sprinkled with cumin and salt and bake 10 to 15 minutes..continue baking in batches until all baked and you have 96 small crisps. crisps shoild be lightly browned around the edges...cool and store in baggies for later use and can also be frozen for later use.
2To make Salad put lemon juice in small bowl, add garlic and cumin and whisk together..set aside...Cut tomato, cucumber, and peppers into bite size pieces and toss add parsley and top with dressing and pita pieces and toss til combined, break some pita and toss with salad and serve rest of the pita ti nibble on and freeze any leftovers,