August 05, 2016
Fresh Tomatoes, Lunch, Salads,
Vegetable Salad, Dairy, Cheese, Feta, Vegetables, Greek, Easy/Beginner Cooking, One-Bowl Does it!, Entertaining, Potluck, Hand Mix/Whisk, Oven Bake, No Eggs, Vegan, Vegetarian, Salad Dressing, Kosher Dairy more
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"Found at realsimpledotcom & entered here for Culinary Quest #3 (Greece). This veggie-rich & healthy salad is full of flavor & texture -- Perfect as a 1-dish meal w/chicken added or as a vegetarian starter course for a dinner meal. Give it a try & ENJOY!"
Heat oven to 350F. Place the pita halves cut-side up on a baking sheet. Brush w/1 tbsp of the oil & bake until golden & crisp (4-6 min). Allow to cool & then break into pieces.
Whisk together the vinegar, oregano & the remaining 3 tbsps of oil in a lrg bowl. Add salt & pepper to taste preferences.
Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, pepperoncini (if using) & olives (if using). Toss to combine & is best when served immediately.
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Wonderful Greek salad!! I made this for my lunch today (although scaled it back to serve one) along side of some Greek Lemon Egg Soup and Pita triangles. Very tasty and love the tangy dressing(I did add a bit more vinegar). The only thing missing is potato salad, which is the norm here in FL(where we have the largest Greek/American population in the country) for our Greek salads.` Thanks for sharing the recipe twissis!!
Wonderful, crunchy and flavoful salad. I used a yellow bell pepper, a roma tomato and some small split chickpeas. I made half the amount, but ate it all by myself, it was so good!The oregano adds a great touch. Thank you, Twissis! Made for CQ '16.