Salsa with Pita Chips

1 package (12 ounces) pita bread
4 medium tomatoes, peeled and seeded
2 tablespoon green onions, chopped
1/2 cup fresh snipped cilantro
1 teaspoon white vinegar
1 teaspoon lemon juice
1/4 teaspoon salt

Preheat oven to 400°F. Using Pizza Cutter, cut each pita bread round horizontally in half. Cut each half into 8 triangles. Arrange pita triangles in single layer on flat Baking Stone. Bake 8-10 minutes or until lightly browned and crisp. Chop tomatoes and green onion with Food Chopper. Transfer to Classic Batter Bowl using Handy Scraper. Snip cilantro with Kitchen Shears and add to tomatoes. Add remaining ingredients; mix lightly. Chill; serve salsa with pita chips.
Yield: 12 servings