Crispy Pita & Herb Mediterranean Burst
Vibrant Mediterranean salad with crispy pita, fresh herbs, and a zesty lemon vinaigrette.
Equipment
- baking sheet
- Shallow Serving Dish
Ingredients
- ¼ cup fresh Basil leaves
- 1 cup crumbled Feta
- 2 cups Cucumber roughly chopped and seeded
- ½ cup Kalamata olives pitted and halved
- Juice of 1 Lemon
- ¼ cup fresh Mint leaves + for garnish
- ½ cup plus 1 tbsp extra-virgin Olive oil divided
- ¼ cup fresh Parsley leaves
- 2 whole-wheat Pitas cut into quarters
- 1 tsp Sugar
- 2 cups Tomatoes roughly chopped
- Freshly ground black pepper
- Kosher salt
Instructions
- Preheat oven to 400°F (200°C).
- Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil.
- Season with salt and bake for 8 minutes, or until golden brown and crisp.
- Let cool.
- In a food processor, combine mint, parsley, basil, lemon juice, and sugar.
- Pulse until combined.
- With the motor running, slowly add ½ cup olive oil in a steady stream until smooth.
- Season with salt and pepper.
- Roughly crumble pita crisps.
- In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita.
- Drizzle with vinaigrette and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately to maintain the crispness of the pita and the freshness of the salad.
Wine Advice:
A dry Rosé or a crisp Sauvignon Blanc would complement the fresh and salty flavors of the salad.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 28 g | Fiber: 6 g | Sugar: 8 g | Salt: 1.2 g
