Picnic Salad
Toss toasted pita pieces with cucumber, tomato, and onion. Drizzle with vinaigrette and finish with crumbled feta cheese.
Ingredients
whole wheat pita bread (toasted until crispy and cut into small pieces)
2
cucumber (seeded and diced)
1 small
cherry tomatoes (quartered)
12
red onion (thinly sliced)
½
feta cheese (cubed)
1 cup
extra virgin olive oil (for dressing)
3 tbsp
lemon juice or white wine vinegar (for dressing)
1 tbsp
Dijon mustard (for dressing)
1 tsp
Instructions
1
Toast the Pita
Preheat the grill to medium heat. Cut along one side of the pita bread and open it. Toast both sides until golden and crispy. Remove and let cool.
2
Prepare the Vegetables
Halve the cucumber lengthwise and scoop out the seeds with a small spoon. Cut into sections, then into bite-sized pieces. Place the cucumber, tomatoes, and red onion in a salad bowl. Cut the cooled pita bread into small pieces and add to the bowl.
3
Make the Dressing
Place the olive oil, lemon juice (or white wine vinegar), and mustard in a clean jar. Seal the lid tightly and shake until the ingredients are well combined.
4
Toss and Serve
Pour the dressing over the salad. Toss the salad with clean hands so everything is coated in the dressing. Finally, sprinkle with feta cheese and serve.
