• 2 to 3 cups of small grilled or fried pieces of Lebanese/pita bread (you can try with croutons)
• 1 1/2 pounds of Lebanese cucumbers
• 3/4 pounds of fresh ripe tomatoes
• 2 bunches of Italian flat leaf parsley
• 1/2 cup of fresh mint
• 1 head of fresh romaine or leaf lettuce
• 3 green onions (optional)
• 1 clove of garlic
• 4 Tbspns of extra virgin olive oil
• 5 Tbspns of freshly squeezed lemon juice
• 1 Tspn of sea salt

Separate the leaves off the parsley, mint and lettuce. Wash well under cold water and pat dry with paper towel or use a salad spinner. Chop the parlsely, mint and lettuce into bite size pieces. Set aside. Rinse the cucumbers well and slice them. Dice the tomatoes. Crush garlic and mix with the sea salt, oil and lemon juice. In a large serving bowl, mix the vegetables and top with the bread fragments. Pour the dressing and toss just before serving. Serves 4.