Toasted Pita Salad

From Cooking Light, August 2009. It took me this long to get around to trying it.....too busy cooking Zaar recipes! Cook time includes cooking time and standing time!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 12  inches  pita bread, split in half horizontally
• 3  cups tomatoes, chopped
• 1 1⁄2 cups English cucumbers, chopped
• 1⁄4 cup red onion, finely chopped
• 1⁄4 cup marjoram, chopped (may use oregano for a stronger taste)
• 2  tablespoons flat leaf parsley, chopped
• 2  tablespoons fresh lime juice
• 1  teaspoon cumin, ground
• 4  teaspoons extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon honey

Directions

1. Preheat the oven to 350 degrees.
2. Place pitas on a biking sheet; bake at 350 degrees for 10 minutes or until crisp. Cool completely. Break into small pieces.
3. Combine tomato and next 4 ingredients (through parsley) in a large bowl.
4. Combine lime juice and remaining ingredients in a small bowl and stir with a whisk. Pour juice mixture over tomato mixture; toss gently.
5. Add pita pieces to bowl; toss gently.
6. Let stand 10 minutes before serving.