2 tomatoes, cubed
2 small pickling cucumbers, cubed
3 scallions, bulbs and half the tops, diced
3/4 c. chopped fresh parsley
1/2 loaf of Pita bread, about 3 inches long, toasted and cut into 1 inch cubes

Put the bread cubes in the bottom of a bowl and cover with the vegetables. Add 2-3 T. of wine vinegar, 1/4 c. olive oil, salt and pepper. Let stand at room temperature for 2 hours; toss well before serving.
(Serves 2-3)

Recipe for Greek Tabouleh Salad from our January 1996 menu minder publication.