Pita bread salad

Yield: 1 Servings

Measure 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

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