Summer Bread Salad

If you prepare the salad on the spur of the moment, toast the pita to make it crisp. Don't toss with the dressing until just before serving.

2 stale pita breads
2 large ripe tomatoes, cut into 1/2 inch pieces
1 hothouse cucumber, peeled and cut into 1/2 inch pieces
1 small red onion, halved lengthwise and slivered
1/2 cup imported black olives, pitted
1/3 cup chopped fresh mint leaves
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
salt and freshly ground pepper, to taste

Let the pita sit out at room temperature one day before use. Place the tomatoes, cucumber, onion and olives in a large bowl. Toss with the mint leaves. Whisk the oil and vinegar together in a small bowl and set aside. Shortly before serving, tear the pitas into 1-1/2 inch pieces and add to the salad. Season with salt and pepper to taste, then drizzle with the oil and vinegar. Toss the salad well and let sit for a few minutes.