8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup sliced Persian or hothouse cucumbers
1 cup chopped fresh parsley
1 cup diced green bell peppers
1/2 cup thinly sliced red onion
3/4 cup crumbled feta
1/4 cup chopped pitted green olives
1/4 cup lemon juice
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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