Halve and core the bell pepper, discarding the seeds, and slice it thinly. Coarsely chop the cucumber and tomatoes. Place the pepper, cucumber and tomatoes in a large salad bowl.
Trim and slice the scallions. Add to the bell pepper, cucumber and tomatoes with the finely chopped parsley, mint and cilantro.
To make the dressing, blend the garlic with the olive oil and lemon juice, then season to taste with salt and black pepper.
Pour the dressing over the salad and toss lightly to mix. Toast the pita bread on the grill until crisp and serve it with the salad.