This is my fall version of a Greek salad which includes toasted pita bread- don't skip this step because it brings the salad together by gathering all the juices in the bowl.
Course
Salad
Cuisine
California Greek
Keyword
california greek, feta, pita, salad
Servings6
AuthorMary Papoulias-Platis
Ingredients
Pita
3-4rounds of pita bread
2-3tablespoonsextra virgin olive oil
1teaspoondried Greek oregano
Salad
4large tomatoes, cut into wedges
2cucumbers, peeled and sliced in rounds
2each of red and yellow bell peppers, seeded and sliced
1red onion, peeled and thinly sliced
1/2poundfeta cheese, thinly sliced
1cuppitted Kalamata olives
2avocados, peeled and sliced
Red Wine Vinegar Dressing
1cupextra virgin olive oil
1/2cupred wine vinegar
2garlic cloves, minced
1teaspoonDijon dressing
1teaspoondried Greek oregano
1teaspoonsalt
1/4teaspoonblack pepper
Instructions
Pita
Preheat the oven to 375 degrees.
Cut the pita bread in 6 wedges per piece. Cut once more in half. Brush both sides with olive oil.
Sprinkle with dried Greek oregano.
Place on a sheet tray and bake in the oven for 6-8 minutes, turn and continue baking until golden brown. Set aside.
Dressing
In a small bowl add vinegar, garlic, mustard, oregano, salt and pepper and whisk together.
Slowly add olive oil and continue whisking until blended.
Salad
In a large serving bowl gently combine the tomatoes, peppers, onion, cucumbers, and olives and pita wedges.
Add the avocados on top with the feta slices.
Toss gently with the dressing or serve on the side.