Martha stewart's greek salad

Ingredients

For the Flatbread:

• 2 pieces lavash (or large pita bread, split in half)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon finely grated lemon zest
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Coarse salt and freshly ground pepper

For the Salad:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon minced garlic
• Coarse salt and freshly ground black pepper
• 1 head of romaine lettuce, cut into bite-sized pieces
• 1 pint cherry or grape tomatoes, halved
• 1 1/2 cups crumbled feta cheese (8 ounces)
• 1/2 medium red onion, halved and thinly sliced
• 1 large cucumber, peeled, halved and thinly sliced
• 1/2 cup kalamata olives, pitted

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Preparation

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top.
• In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano.
• Season with salt and pepper. Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.
• In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss.
  
• Serve salad with the seasoned flatbread.

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