New Taste Journal
Whole Grain · Whole Food · Big Flavors
Mediterranean Pita-Vegetable Salad
1 Green Pepper
1 Romaine Lettuce Heart
1/4 Red Onion
1/4 Cup Garbanzo Beans
6 Whole Wheat Pita, small
1 Tbs. Olive Oil
2 Cloves Garlic
6 Tbs. Olive Oil
3 Tbs. Red Vinegar
2 Tbs. Lemon Juice
1/4 Bunch Flat Leaf Parsley
1/4 tsp. Salt
1/4 tsp. Ground Pepper
1/2 tsp. Oregano, dry
Wash and dry the vegetables.
Peel the onion and cucumber.
You only need 1/4 of the onion.
Cut avocado in half.
Remove the pit.
Remove the avocado flesh from the skin.
Dice all vegetables into medium size pieces.
Measure and rinse off beans.
Wash, shake dry and chop parsley.
Peel and mince garlic.
Squeeze lemon juice.
Place all parsley vinaigrette ingredients into a bowl and mix well.
Chop, wash and dry romaine heart.
Can be done a day ahead and allowed to crisp in the fridge.
Heat Oven To 350°.
Lightly brush both sides of the pita with oil.
Place pita on a sheet pan and roast in the oven for 8-10 minutes.
Remove pan and let pita cool slightly.
Cut pita into smaller size pieces.
Place all ingredients form this recipe into a large bowl and toss well.
Can be served immediately or allowed to marinate for an hour or two.
You can add a couple of Greek olives to the salad if you like.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.