This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Summer Herb Salad

2 slices pita
1 cucumber
1 cup cherry tomatoes
1 bunch green onions
2 cups parsley
1 cup mint
1 cup basil
1 cup dill
1 lemon
4 tablespoons olive oil
2 tablespoons balsamic vinegar

Roast the pita bread in the oven at 350º until warm and slightly toasted. Cut each piece into 8 slices. Set aside.

Dice the cucumber, quarter the tomatoes, slice the green onions and stir together. Separate the herbs’ leaves from the stems and coarsely chop them. In a small bowl, juice the lemon, and mix it with the oil and vinegar. Combine the vegetables, herbs and dressing. Season with salt (in moderation) and pepper to taste.

Divide the salad and bread among 4 bowls.