Pita Salad with Tomatoes, Cucumber, and Herbs
Pita Salad with Tomatoes recipe
Cooking Light, July 2009
I’m eating this right now for lunch…
I didn’t add the fresh herbs. For some reason, I’m not too keen on those in salads. Just weird that way. I added green peppers and radishes to the mix. Last night, I forgot to add the feta cheese! I can’t BELIEVE I forgot the cheese! WTF is wrong with me?? I was EXHAUSTED last night. Oh, and I didn’t follow the directions for the “dressing” (yeah if you can call lemon juice, s&p and olive oil dressing).
It was pretty good.n I took about half a lemon and added that to the Good Seasons dressing I had in the fridge. It could have used a little more oregano to make it more Greek like, but I got the point with the lemon juice in the dressing.
To me, this is kind of like a Greek Panzanella. The pita soaks up the dressing making it DELISH! CTM was a little hinky about it, but I noticed he had some last night after I went to bed. Funny thing about having to work at midnight…you don’t get to eat together anymore. I marinated some chicken breasts in the Tuscan Bountifuls dressing. I should have rinsed them off before I sauteed them. The dressing kind of burned, but not in a really bad way. It didn’t taste bad, just charred the way BBQ sauce does on chicken. It was pretty good, but the peanut gallery needs to weight in and let me know if he likes it or not. If it was up to me, I’d put it on the list to make again. It was quick, easy, and tasty.
Measuring cups and spoons
Knife
Cutting board
Large mixing bowl
Baking sheet
