• 1 cup of red bell peppers, sliced into strips
• 1 cup of yellow bell peppers, sliced into strips
• 1 cup of thinly sliced Lebanese cucumbers
• 4 vine ripened tomatoes cut into quarter inch wedges
• 1/4 cup of red onions, thinly sliced
• 2 tbsp. of finely chopped mint
• 3 tbsp. of finely chopped flat leaf parsley
• 1 large clove of garlic, crushed
• 2 tbsp. of extra virgin olive oil
• 2 tbsp. of freshly squeezed lemon juice
• sea salt and freshly ground black pepper to taste
• 2 medium sized pita breads (to serve)

Place the bell peppers, cucumbers, tomatoes, red onions, mint and parsley in a large bowl. In a separate bowl combine the garlic with the olive oil and lemon juice. Season to taste with salt and freshly ground black pepper. Pour the dressing over the salad and toss lightly to mix. Toast the pita breads in a toaster until crisp and serve along side or crumbled on top of salad. Serves 4.