4 Pita; (6-inch) rounds
1 lg Green bell pepper
1 md Cucumber
4 md Tomatoes
1 bn Green onions
1 bn Fresh parsley
3 Garlic cloves
1/3 c Fresh lemon juice; (about 2
-large lemons)
1/3 c Olive oil
2 tb Fresh oregano; finely
-chopped
1/4 ts Salt
1/4 ts Pepper
2 c Shredded romaine lettuce
4 oz 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.
Yields
1 Servings
