Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Pita; (6-inch) rounds |
| 1 large | Green bell pepper |
| 1 medium | Cucumber |
| 4 mediums | Tomatoes |
| 1 bunch | Green onions |
| 1 bunch | Fresh parsley |
| 3 | Garlic cloves |
| ⅓ cup | Fresh lemon juice; (about 2 large lemons) |
| ⅓ cup | Olive oil |
| 2 tablespoons | Fresh oregano; finely chopped |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cups | Shredded romaine lettuce |
| 4 ounces | Feta cheese; crumbled (1 cup) |
Cut each pita round into 6 wedges, and separate each wedge into 2 triangles. Place on a baking sheet.
Bake at 400° for 10 minutes. Cool completely, and place in a zip-top plastic bag. Set aside.
Seed and dice bell pepper and cucumber; dice tomatoes and green onions.
Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next 4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with cheese. Serve with pita triangles. Yield: 6 to 8 servings.
Notes: This salad uses ingredients that make Mediterranean cuisine irresistible: feta cheese, tomatoes, and fresh oregano.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@...> on Jan 23, 1998