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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A riff on a panzanella salad, with feta cheese, a bit of dried mint and a bit of oregano to a tart vinaigrette. Ingredients:
five mini wheat toasted pita breads |
1/2 of red pepper, diced |
1 bunch of green onion, cleaned and sliced |
1/2 cup of cherry tomatoes, halved |
1/2 tsp of oregano |
1/2 tsp of dried mint, crumbled in your fingers |
2 tbsp of red wine vinegar |
2 tbsp of olive oil |
1/3 cup or more of crumbled feta |
Directions:
1. Toast the bread slightly.
2. cool
3. quarter pitas
4. toss with veggies
5. dress with vinegar and oil
6. sprinkle with herbs
7. toss with feta
8. grind some fresh pepper over all
9. stir and let the dressing soak into the pita
10. serve it up and dig in.
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