Special Diet

Greek Salad with Toasted Pitta

cook 10 mins
  • 100 g (3 1/2 oz) feta cheese, crumbled into smallish chunks
  • 8–10 fresh mint leaves, shredded
  • 100 g (3 1/2 oz) kalamata olives, pitted
  • 2 tomatoes, chopped
  • juice of a large lemon
  • 1 small red onion, thinly sliced
  • 1 teaspoon dried oregano
  • 4 pitta breads
  • lemon wedges, to serve
  • In a bowl, toss together the feta, mint, olives, tomatoes, lemon juice, onion and oregano.
  • Toast the pittas under a preheated hot grill until lightly golden, then split open and toast the open sides.
  • Tear the hot pittas into bite-sized pieces, then toss with the other ingredients in the bowl. Serve with lemon wedges.
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