Monday, August 15, 2011

Minty Garden Bread Salad

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4 Pita Breads or 4 slices of bread
4 large ripe tomatoes
2 cucumbers, peeled, cut in half lengthwise, and cut into 1/2 inch pieces
4 scallions thinly sliced- or 1/4 cup minced red onion
1 cup black olives
2 cups crumbled feta cheese
1 cup fresh mint
6 T olive oil
1/4 cup red wine vinegar

1. Grill the pita or slices of bread, about a minute on each side. or just toast them in the toaster.

2. Combine the tomatoes, cucumbers, scallions, feta, and mint in a large bowl. Toss to combine.

3. Whisk the olive oil and vinegar together in a small bowl and set it aside.

4. Shortly before serving, tear the pita breads into 1 1/2 inch pieces and add them to the salad. Season the salad with salt and pepper, rewhisk the vinaigrette, and then drizzle it over the salad. Toss well and serve immediately.

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