Cut the tomatoes, cucumber, green and red peppers and onion into 1 cm (½ inch) pieces and put them in a non-metallic bowl.
Cut the flat breads into 1 cm (½ inch) squares. Heat the oil in a frying pan and fry the bread in batches. Drain on kitchen paper and allow to cool.
Make the dressing by whisking together the garlic, lemon juice, oil, parsley and mint.
Pour the dressing over the vegetables, toss carefully and season to taste with salt and pepper. Garnish with the croûtons and serve immediately.