Crispy lettuce tossed with cucumbers, tomatoes, bell peppers, feta cheese an avocado. Then it is topped with the crispiest pita bites and all dressed in the most delicious tahini vinaigrette. This salad is addicting! It is so good and incredibly easy to make!
5-6about 2 cupssugar bomb tomatoes (any tomato will do)small diced
1/27 oz feta cheese block crumbled
Instructions
Preheat the oven to 350°
In a medium size bowl pour the extra virgin olive oil, add the garlic powder, dry parsley, dry oregano, chili flakes, paprika, salt and pepper. Whisk well.
Line a medium size baking sheet with aluminum foil.
Dip each pita in the oil mixture on both sides. Drain the excess oil and place on the lined baking sheet.
Bake the pitas in the preheated 350° oven for 20 minutes.
On minute 10, flip the pitas so they get baked evenly on both sides.
While the pitas bake, in the same bowl where the olive oil mixture is, add the tahini, the honey and the red wine vinegar. Whisk well.
Taste the vinaigrette and determine if you’d like it sweeter or brinier. Add honey and/or more vinegar to adjust sweetness and brine taste.
In a large salad bowl, add the romaine lettuce, the cucumber, the tomatoes, bell peppers, avocado and the feta cheese.
Take the pitas out of the oven and allow them cool for a bit.
After the pitas have cooled down for a minute or two, chop them and add them to the salad.
Toss the salad to mix evenly.
Serve the salad in individual plates and pour the dressing on each serving. Avoid adding the dressing to the entire salad. The dressing can wilt the veggies quickly and it can make the salad soggy.
Recipe Video Instructions
Notes
If you do not have tahini, plain hummus will work too.