Mediterranean Salad with Lemon-Herb Vinaigrette

Ingredients

• Pita bread

  Whole-wheat

  2 pita, large or 128g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Spearmint

  Fresh

  4 tbsp or 23g

• Parsley

  Raw

  4 tbsp or 15g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Feta cheese

  1 cup, crumbled or 150g

• Kalamata Olives

  Nature's Promise

  16 olives or 60g

Directions

1. Preheat the oven to 400°F.
2. Spread pita quarters on a baking sheet and spray with cooking spray to coat. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool.
3. In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined. With the motor running, slowly add olive oil in a steady stream until smooth, then season with salt and pepper to taste.
4. Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.

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