Pita Bread Salad Recipe - Cooking Index
Pita Bread Salad Recipe - Cooking Index
| 4 | Pita (6-inch) rounds | |
| 1 | Green bell pepper (large) | |
| 1 | Cucumber (medium) | |
| 4 | Tomatoes (medium) | |
| 1 | Green onions | |
| 1 | Fresh parsley | |
| 3 | Garlic cloves | |
| 1/3 cup | 78ml | Fresh lemon juice (2 large lemons) |
| 1/3 cup | 78ml | Olive oil |
| 2 tablespoons | 30ml | Fresh oregano - finely chopped |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 2 cups | 474ml | Shredded romaine lettuce |
| 4 oz | 113g | Feta cheese - crumbled |
Cut each pita round into 6 wedges, and separate each wedge into 2 triangles. Place on a baking sheet.
Bake at 400F 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.
Notes: This salad uses ingredients that make Mediterranean cuisine irresistible: feta cheese, tomatoes, and fresh oregano.
Source:
Southern Living
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