Chopped Salad With Feta, Olives, And Pita Croutons

Serves: 2

Kendrick Gleason

1 January 1970

Based on User reviews:

50

Spice

50

Sweetness

53

Sourness

40

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1.5 tbsps

Olive Oil

1

Pita (6-inch loaf, cut into 1/2-inch pieces)

1

Salt

1

Black Pepper (to taste)

1

Red Bell Pepper (cut into 1/2-inch pieces)

1

Yellow Bell Pepper (cut into 1/2-inch pieces)

1 small

Red Onion (cut into 1/2-inch pieces)

2

Tomatoes (peeled, seeded and chopped)

1 cup

Crumbled Feta (about 1 1/2 ounces)

1 cup

Kalamata

3 tbsps

Virgin Olive Oil (extra)

1 tbsp

Red Wine Vinegar

Directions:

1

In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden

2

Season croutons with salt and pepper to taste and transfer to paper towels to drain

3

In a large bowl combine romaine, vegetables, feta, and olives and drizzle with extra virgin olive oil and vinegar

4

Add croutons and salt and pepper to taste and toss to combine