a handful of fresh cilantro, Italian parsley or mint
1/3 cup olive or canola oil
1/4 cup balsamic vinegar
1-2 Tbsp. grainy mustard
1 Tbsp. maple syrup or honey
1 small garlic clove, finely crushed (optional)
Preheat the oven to 350F. Brush the pita with oil, sprinkle with salt and bake on a baking sheet for 10-12 minutes, until deep golden and toasted. Let cool, then break apart into chunks.
Arrange the romaine, cucumber, tomatoes, purple onion and cilantro in a shallow bowl or on a platter. To make the dressing, whisk all the ingredients in a small bowl or shake them in a jar. Drizzle over the salad and serve immediately, passing extra dressing at the table. ?Serves about 6.