Mediterranean Salad with Lemon-Herb Vinaigrette

INGREDIENTS

  • 2 whole-wheat pitas, cut into quarters
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • 1/4 c. Fresh mint leaves, plus more for garnish
  • 1/4 c. fresh parsley leaves
  • 1/4 c. fresh basil leaves
  • Juice of 1 lemon
  • 1 tsp. sugar
  • kosher salt
  • Freshly ground black pepper
  • 2 c. tomatoes, roughly chopped
  • 2 c. cucumber, roughly chopped and seeded
  • 1 c. crumbled feta
  • 1/2 c. kalamata olives, pitted and halved

DIRECTIONS

  1. Preheat the oven to 400°. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool.
  2. In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined. With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth, then season with salt and pepper.
  3. Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.
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