Heat the oven to 190°C, 375°F, Gas 5. lace the pitta bread / tortilla in the oven for approximately 5 minutes until slightly crispy. Remove and cool.
In a bowl add the tomatoes, diced cucumber, mint leaves and coriander leaves, gently mix together. In a jar with well fitting lid combine oil, lemon juice, garlic, salt and pepper. Shake until the dressing is well mixed. Test for seasoning.
Tear the pitta bread tortillas into bite sized pieces and add to the tomatoes, cucumber and leaves. Carefully toss to coat in the dressing. Serve immediately.
An addition of a handful of pitted olives adds another dimension.