• 4servings
  • 12minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 vine ripe tomatoes, cut into chunks

  2. 1 red onion, thinly sliced

  3. 1/2 European seedless cucumber, cut into bite-size chunks

  4. 1 small red bell pepper, seeded and chunked

  5. 1 small green bell pepper, seeded and chunked

  6. 1 cubanelle pepper, seeded and chunked

  7. 1 cup Kalamata black olives

  8. Several sprigs fresh flat-leaf parsley, about 1/2 cup

  9. 2 (1/4 pound) slices imported Greek feta

  10. 1/4 cup (a couple of glugs) extra-virgin olive oil

  11. 3 tablespoons (3 splashes) red wine vinegar

  12. 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper

  13. Pita breads

Instructions Jump to Ingredients ↑

  1. Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.


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