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Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
Right before serving, add the pita and dressing to the salad. Toss well to coat.
Per serving: Calories 150; Total Fat 8 grams; Saturated 1 grams; Monounsaturated Fat: 5.5 grams; Polyunsaturated Fat: 1 grams; Protein 4 grams; Total Carbohydrate 18 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 140 milligrams
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