CHEF JEFF -- ONE BYTE AT A TIME: Pita Salad

Salads are a warm-weather favorite, so the following should fit right in.

Pita Salad

4 Roma tomatoes

3 cucumbers

1 yellow onion

1 jalapeno pepper, seeds and membrane removed, minced

½ cup fresh mint leaves

Juice of 1 lemon

1/3 cup olive oil

Kosher salt to taste

Black pepper to taste

2 fresh pitas

1 clove garlic, peeled and slit lengthwise

1 pomegranate

Chop tomatoes, cucumbers and onion into bite-size pieces; combine with jalapeno. Carefully chop mint and toss with vegetables. Squeeze lemon juice over vegetables and toss with olive oil and salt and pepper.

Split pita bread and rub inside with garlic. Tear into pieces and toss with salad.

Split pomegranate and remove seeds. Mix seeds into salad and serve.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.