Recipe - Pita Bread Salad

4 Pita; (6inch) rounds
1 lg Green bell pepper
1 md Cucumber
4 md Tomatoes
1 bn Green onions
1 bn Fresh parsley
3 Garlic cloves
1/3 cup Fresh lemon juice; (about 2
large lemons)
1/3 cup Olive oil
2 tablespoon Fresh oregano; finely
chopped
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 cup Shredded romaine lettuce
4 ounce Feta cheese; crumbled (1
cup)

Cut each pita round into 6 wedges, and separate each wedge into 2
triangles. Place on a baking sheet.

Bake at 400° for 10 minutes. Cool completely, and place in a ziptop
plastic bag. Set aside.

Seed and dice bell pepper and cucumber; dice tomatoes and green onions.

Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next
4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with
cheese. Serve with pita triangles. Yield: 6 to 8 servings.

Notes: This salad uses ingredients that make Mediterranean cuisine
irresistible: feta cheese, tomatoes, and fresh oregano.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1035 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998