Instructions: Tear pocket breads into 1-inch pieces and spread equally in two 10- by 15-inch baking pans.

Bake in a 350 degree oven, stirring occasionally, until bread is lightly browned and crisp, about 15 minutes (12 minutes in a convection oven). Let cool.

In a large bowl, mix lemon juice, olive oil, and garlic.

Rinse tomatoes; core and chop. Peel cucumbers and chop. Add tomatoes, cucumbers, lettuce, parsley, mint, and bread to bowl. Mix well. Add about 3/4 teaspoon salt and 1/2 teaspoon pepper to taste.

This recipe yields 12 servings.

Comments: Toast pocket bread up to 1 day ahead; cool and store airtight at room temperature. Also rinse lettuce, wrap in towels, enclose in a plastic bag, and chill. Up to 4 hours ahead, mix dressing in bowl and layer vegetables on top (do not mix); cover and chill. Just before serving, add toasted bread and mix; bread softens as it stands in salad.

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