Ingredients

The following ingredients have 5 Servings
  • 2 whole wheat pitas or flatbread rounds (white works fine, too)
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt
  • 4 cups romaine lettuce (chopped)
  • 1 medium cucumber (peeled, quartered, and sliced)
  • 1 yellow bell pepper (cut into 3/4-inch chunks)
  • 1/2 pint 1 cup cherry tomatoes, halved
  • 1/2 small red onion (thinly sliced)
  • 1/2 cup flat Italian parsley leaves
  • 1/2 cup Kalamata olives (halved)
  • 3/4 cup feta cheese (crumbled)
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 small clove garlic (minced)
  • 1/2 tsp dried oregano
  • 1/4 tsp kosher salt
  • 1/8 tsp Black Pepper

Instruction

  • Preheat oven to 350°F.
  • Cut the pitas in half and place them on a baking sheet. Bake, turning once, until golden brown and toasted, 10–15 minutes. Let cool.
  • Break or cut the toasted pitas into bite-size (1-inch) pieces. Add them to a medium bowl and drizzle 2 tablespoons of olive oil over the bread. Toss to coat. Sprinkle with kosher salt and toss again to distribute. Set aside.
  • To a large bowl, add the lettuce, cucumber, bell pepper, tomatoes, onion, parsley, and olives. Toss.
  • Make the vinaigrette. To a small bowl, add the 1/3 cup olive oil, vinegar, garlic, oregano, salt, and pepper. Whisk until blended.
  • Add the pita bread pieces and the feta to the salad. Drizzle the vinaigrette over the top. Toss gently to combine. Serve immediately.