Minted Tomato Salsa with Grilled Pita Chips

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  • 20 min prep time
  • 20 min total time
  • 10 ingredients
  • 6 servings

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)

Directions

  1. 1 Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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