Fattoush Salad with Tuna and Roasted Red Peppers

Ingredients

• 3 whole-wheat pitas
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 5 ounce can solid white albacore tuna in water, drained
• 4 large tomatoes, cored and cut into chunks
• 1 13 ounce roasted red peppers, drained and sliced
• 1 cup flat-leaf parsley leaves
• 1 scallion, chopped
• 1 tablespoon capers, drained and rinsed

Directions

1. Preheat the oven to 375 degrees.
2. Separate each pita into two rounds and cut each into eight triangles.
3. Arrange triangles in a single layer on two large baking sheets and toast until crisp and golden, 7 to 8 minutes. Remove from oven and let cool.
4. Meanwhile, in a large bowl, whisk together oil, lemon juice, garlic, salt and pepper. Break tuna up with a fork into small chunks. Add tuna, tomatoes, peppers, parsley, scallion, capers and pita triangles to bowl and toss to coat.