Ingredients:
Olive oil
4 zucchini
2 peppers, red and/or yellow
3 pita breads
1 ½ cups cucumber, peeled and chopped into ¾ inch cubes
1 large tomato, chopped
¾ cup green onions, chopped
1 cup pitted or halved kalamata olives
½ cup fresh chopped mint
¼ cup chopped parsley
¾ cup crumbled feta cheese
¼ cup olive oil
1 juicy lemon, squeezed
1 tsp. cumin
Salt and Pepper
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Preparation:
Preheat the grill to high. Half the zucchinis, length-wise and cut the peppers into large chunks and remove seeds.
Separate the layers of the pitas to make 6 pita circles.
Drizzle olive oil over the zucchini, peppers and pitas and salt and pepper them. Roll them around, to make sure they have a good coat of oil. Grill the veggies for about 2-3 minutes per side, until nice grill marks have formed and the veggies are slightly tender. Then grill the pitas, for 1 minute per side, until toasty.
In a large serving bowl, add all the other veggies and herbs.
Once the grilled veggies have cooled, chop them into ¾ inch cubes and add them to the serving bowl.
Break the pitas into bite-size pieces and add to the mix. Toss the salad and sprinkle the feta over the top.
Mix ¼ cup of olive oil and the juice of one lemon in a small bowl. Season with cumin, salt and pepper and whisk. Drizzle over the salad when ready to serve! Serves 4-6.
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