Mediterranean Salad with Lemon-Herb Vinaigrette

Ingredients

• Pita

  Great Steak & Potato Company

  2 pita or 159g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Spearmint

  Fresh

  ¼ cup or 23g

• Parsley

  Raw

  ¼ cup or 15g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Cucumber

  Peeled, raw

  2 large or 560g

• Feta cheese

  1 cup, crumbled or 150g

• Olives

  Pickled, canned or bottled, green

  ½ cup or 67g

Directions

1. Preheat the oven to 400. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool. In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined. With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth, then season with salt and pepper. Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.
2. Recipe by: Anna Watson Carl (source: https://www.delish.com/cooking/recipe-ideas/recipes/a43422/mediterranean-salad-with-lemon-herb-vinaigrette-recipe/)

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