Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
Right before serving, add the pita and dressing to the salad. Toss well to coat.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.