This recipe comes from the April 1989 issue of Food and Wine. It makes an excellant side to various Middle Eastern entrees, or as a meal in itself on hot summer nights, accompanied with a bottle of crisp white wine.

Ingredients:

1 small red or green bell pepper cut into 1/2 inch dice
1/2 cucumber-peeled, halved, seeded and cut into 1/2 inch dice
1 cup chopped scallions
1/2 cup chopped red onion
1/2 cup chopped flat leaf parsley
1/4 cup coarsely chopped fresh mint
2 garlic cloves, crushed through a press
1/4 cup lemon juice
1/3 cup extra virgin olive oil
1 1/2 tsp sumac*
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 medium tomatoes (about 2 pounds), peeled, seeded and cut into 1/2 inch dice
2 pita breads - split, toasted and broken into 1/2 inch pieces

*sumac should be availible at Middle Eastern groceries, however, for those of us not having access to one, the omision of this ingredient does not seriously affect the flavor of the salad.

In a large slad bowl, combine the bell pepper, cucumber, scallions, red onion, parsly and mint. In a small bowl, combine the garlic, lemon juice, olive oil, sumac, salt and black pepper. Toss the liquid with the ingredients in the salad bowl, cover with plastic wrap and refrigerate for up to 3 hours. Just before serving, add the tomatoes and bread; toss well. Season with additional salt and pepper to taste and serve at once.