Greek Salad With Herbed Pita
This Greek-inspired salad is fresh and flavorful, with a zesty lemon-garlic vinaigrette that brings all the ingredients together. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, tangy olives, and creamy feta cheese all come together in a colorful and satisfying dish. Served with warm oregano-seasoned pita bread wedges, this salad is a delightful meal that is perfect for a light lunch or a refreshing dinner.
— Constant Cookbook
Ingredients
- Juice of 1 lemon
- 1 garlic clove, minced
- Freshly ground pepper, to taste
- 1/4 cup plus 2 Tbs. olive oil
- 4 pita bread rounds
- 1/2 tsp. dried oregano
- 2 hearts of romaine lettuce, coarsely chopped
- 1 English cucumber, halved crosswise and thickly sliced
- 2 tomatoes, cut into wedges
- 1 cup assorted brine-cured olives
- 1/2 lb. feta cheese, crumbled
- 8 green onions, thinly sliced
Instructions
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the lemon juice, garlic and a generous amount of pepper. Gradually whisk in the 1/4 cup olive oil until smooth.
- <b>Warm the pita bread</b>
- Preheat an oven to 300&#176;F.
- Cut each pita bread into 4 wedges. Arrange on a baking sheet and brush both sides with the 2 Tbs. olive oil. Sprinkle with the oregano and place in the oven to warm for about 10 minutes.
- <b>Assemble the salad</b>
- Meanwhile, add the lettuce, cucumber and tomatoes to the vinaigrette and toss to coat evenly. Arrange on plates and top with the olives, feta and green onions. Place the warm pita wedges alongside the salads and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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