Martha stewart's greek salad

2 servings
10 min
8 min
Very Easy


Number of serving: 2

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


  • 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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