Pita bread salad
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | \N | Pita; (6-inch) rounds |
| 1 | large | Green bell pepper |
| 1 | medium | Cucumber |
| 4 | mediums | Tomatoes |
| 1 | bunch | Green onions |
| 1 | bunch | Fresh parsley |
| 3 | \N | 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