Minted Tomato Salsa with Grilled Pita Chips

 

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

2

tablespoons olive oil

1

small clove garlic, finely chopped

2

pita (pocket) breads (6 inch)

• 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.