Greek Salad with Seasoned Flatbread
Delicious salad with a great crispy bread pairing!
Servings: 4 servings
Ingredients
SEASONED FLATBREAD:
- 2 pieces lavash or 1 large pita bread, split in half
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon oregano
- 1/2 teaspoon finely grated lemon zest
- 1 medium garlic clove, minced
- kosher salt and freshly ground black pepper
DRESSING:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove, minced
- Kosher salt and freshly ground black pepper
SALAD:
- 1 head Romaine lettuce, cut into bite-sized pieces
- 1 pint cherry or grape tomatoes, halved
- 3/4 cup crumbled feta cheese
- 1/2 medium red onion, sliced thinly
- 1 large cucumber, halved and thinly sliced
- 1/2 cup kalamata olives, halved
Instructions
PREPARE THE FLATBREAD:
- Preheat oven to 400°F. Line a baking sheet with parchment paper; place the bread on top. In a small bowl, whisk together olive oil, vinegar, lemon peel, and garlic. Brush the mixture evenly over the lavash (or pita); sprinkle with oregano. Season with salt and pepper. Bake until golden and crisp, 5 to 10 minutes. Break into pieces.
PREPARE THE VINAIGRETTE:
- In a large bowl, whisk oil with vinegar and garlic; season with salt and pepper.
ASSEMBLE THE SALAD:
- Put all salad ingredients in a bowl and toss with the vinaigrette. Serve with the toasted flatbread.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 28g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 749mg | Potassium: 598mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6954IU | Vitamin C: 34mg | Calcium: 229mg | Iron: 3mg