Greek Pita Salad

Name: Greek Pita Salad
Ingredients: 2 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; 1/2 teaspoon Dijon mustard; 3 tablespoons freshly squeezed lemon juice; 4 tablespoons olive oil; 1 clove garlic, minced or pressed; 1/2 teaspoon sugar; Pinch of salt and pepper; 4 6- to 8-inch pita flatbreads (not pita pockets), I use this homemade version; 1/2 teaspoon dried oregano; Pinch coarse kosher salt; 1 tablespoon olive oil; 1 15-ounce can chickpeas (or garbanzo beans), rinsed and drained; 1 cup black or kalamata olives, halved; 1 cup diced cucumber, peeled or unpeeled, your choice; 1 pint cherry tomatoes, halved; 1 cup crumbled feta cheese

Greek Pita Salad was pinched from <a href="http://www.melskitchencafe.com/greek-pita-salad/" target="_blank">www.melskitchencafe.com.</a>

"If you think you might have leftovers of this glorious salad, serve it by tossing each individual serving with the toasted bread (instead of stirring the bread into the large bowl of salad). Soggy pita bread does not a yummy salad make. When eating the leftovers, do the same thing and toss a few pieces of the leftover bread with the portion of salad you want to enjoy...."

INGREDIENTS

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2 tablespoons red wine vinegar

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1/2 teaspoon dried oregano

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1/2 teaspoon Dijon mustard

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3 tablespoons freshly squeezed lemon juice

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4 tablespoons olive oil

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1 clove garlic, minced or pressed

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1/2 teaspoon sugar

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Pinch of salt and pepper

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4 6- to 8-inch pita flatbreads (not pita pockets), I use this homemade version

•

1/2 teaspoon dried oregano

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Pinch coarse kosher salt

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1 tablespoon olive oil

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1 15-ounce can chickpeas (or garbanzo beans), rinsed and drained

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1 cup black or kalamata olives, halved

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1 cup diced cucumber, peeled or unpeeled, your choice

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1 pint cherry tomatoes, halved

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1 cup crumbled feta cheese

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