|15 min||10 min||4|
|227 gm||Feta cheese (dressing - cubed)|
|1/2 cup||Lemon juice (dressing)|
|2 of 2 lemons||Lemon peel (zest) (dressing)|
|3 tbsp||Extra virgin olive oil (dressing)|
|1 tsp||Herbes de provence (dressing)|
|1 tsp||Hot pepper (chili) flakes (dressing - to taste)|
|1 clove(s)||Garlic (dressing - minced)|
|1 sprig||Rosemary, fresh (dressing)|
|6 olive(s)||Kalamata olives (salad - pitted and chopped)|
|2 medium pita||Pita bread, whole-wheat (salad - halved and cut in strips)|
|2 cucumber(s)||Cucumber (salad - sliced)|
|6 small||Tomato (salad - vine ripe, quartered)|
|1 small pepper(s)||Yellow bell pepper (salad - diced)|
|1 small pepper(s)||Red bell pepper (salad - diced)|
|1/2 small||Red onion (salad - thinly sliced)|
|1/4 cup||Parsley, fresh (salad - small handful, torn)|
|1 pinch||Salt (salad - to taste)|
|1 tsp||Crushed red pepper (salad - optional, to taste)|
1. In a small container combine all dressing ingredients, gently tossing feta cheese. Set aside to allow flavors to meld.
2. Heat oven to 400 degrees. Gently toss pita bread with olive oil and salt. Spread on sheet pan and toast in the oven for 8 - 10 minutes or until lightly toasted. Set aside to cool.
3. Combine vegetables in a large bowl. Strain feta cheese, reserving dressing. Add feta, olives and pita strips to vegetables, dress with desired amount of dressing.
4. Season with salt and toss until well combined. Sprinkle with crushed red pepper and serve.
For Grain Free - omit pita bread