3 pitas, about 8 inches (20 cm) in diameter, torn into large pieces
1/4 cup (60 ml) olive oil
3 tbsp (45 ml) lemon juice
1 tsp (5 ml) honey
1 small garlic clove, finely chopped
4 Lebanese cucumbers, unpeeled, sliced
1 red bell pepper, seeded and cubed
4 cups (180 g) torn romaine lettuce
2 cups (280 g) cherry tomatoes, halved
2 green onions, thinly sliced
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, toss the pita pieces with 1 tbsp (15 ml) of the oil. Season with salt and pepper and mix well to combine. Spread the pita on the prepared sheet and bake for 15 minutes or until golden brown, stirring twice during baking. Let cool.
In the same bowl, whisk together the remaining oil, lemon juice, honey and garlic. Season with salt and pepper.
When ready to serve, add the vegetables and toasted pita to the dressing and toss to combine. Adjust the seasoning.