Yields
8 servings
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ingredients
2 2
pita breads
⅓
cup (75 mL) extra virgin olive oil
¼
cup (50 mL) lemon juice
1-2
cloves garlic, minced
½
tsp (2 mL) ground grated lemon rind or sumac
½
tsp ( 2mL) crumbled oregano or zatar
1
tsp (5 mL) salt
½
tsp ( 2 mL) pepper
1
cup (250 mL) sliced pickled red onions
3
green onions, sliced
1
green pepper, diced
1
English cucumber, seeded and diced
¼
cup (50 mL) each chopped fresh parsley and mint
4
cup torn romaine lettuce
3
tomatoes, seeded and diced
1
cup (250 mL) cubed feta cheese (optional)
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directions
Step 1
Toast pita breads in 375 degree oven (190 Celsius) until crisp, about 10 minutes(or grill until marked and crisp, about 3 minutes). Cool. Break in to bite sized chunks. Reserve.
Step 2
In a large bowl, whisk together olive oil, lemon juice, garlic, lemon rind, oregano, salt and pepper. Add red and green onion, green pepper, cucumber, parsley and mint. Toss to coat. Add pita bread chunks, lettuce and tomatoes to bowl. Toss and let stand for 10 minutes before serving.