Minted Tomato Salsa with Grilled Pita Chips

Looking for a citrusy appetizer using vegetables? Then try this minted tomato and cucumber salsa that’s ready in just 20 minutes - serve with grilled pita breads.

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Servings 6

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ingredients 10
Prep Time 20 min
Total Time 20 min

Ingredients

Salsa

1: large red or yellow tomato, seeded, chopped

1/4: cup chopped cucumber

1: tablespoon chopped green onion (1 medium)

1: tablespoon chopped fresh mint leaves

1: teaspoon lemon juice

1/4: teaspoon salt

1/8: teaspoon pepper

Pita Chips

2: tablespoons olive oil

1: small clove garlic, finely chopped

2: pita (pocket) breads (6 inch)

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Directions

1 Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate.
2 In small bowl, mix oil and garlic. Separate layers of each pita bread by cutting around edges with sharp knife or kitchen scissors to form 2 rounds.
3 Brush top side of each pita round with oil mixture. Place on grill over medium heat. Cook 2 to 3 minutes, turning once, until lightly browned and crisp. Cut into wedges. Serve warm pita chips with salsa.