Greek Salad with Herbed Pita Bread Crisps

Oh but we have had a lovely run of nice warm weather here in the UK.   You learn very quickly over here that you never take sunny days for granted . . .  or warm weather  . . . and you never complain about it.  They are few and far between, and so  generally people tend to revel in them!  Oh, for sure you will find the odd party pooper, but for the most part, we all tend to enjoy!



A few days have been slightly oppressive and on those days we have tended to eat salads and meals that don't heat the kitchen/house up.  To be honest, when the weather gets like that I am not overly hungry anyways . . .



On one particularly oppressive day I made us Greek Salads and that is what we had for our tea.  I added some grilled chicken on the side and we were both very content.



I do so love a Greek Salad. With the olives, and tomatoes . . .  cucumber . . .



sliced red onions and plenty of feta cheese.   I used a pot of mixed mediterranean olives which I had picked up at the shops for this.   They were a lovely combination and had been marinated in garlic and herbs . . .

 

with a punchy lemon and herb dressing . . .  and  herby pita crisps, it went down a real treat!

*Greek Salad with Herbed Pita Bread Crisps*

Serves 4

Printable Recipe 

A favourite salad served with crisp pita bread wedges instead of croutons.  You could add some cooked chicken with this to make it a full meal. 

For the dressing:

the juice of one lemon

1 clove of garlic, peeled and finely chopped

freshly ground black pepper

60ml of olive oil

fine sea salt

1/4 tsp dried oregano 

For the salad:

2 hearts of romaine lettuce, coarsely chopped

1 medium cucumber, halved lengthwise, sliced thickly

2 large tomatoes, cut into wedges

185g of assorted brine cured olives (6 ounces)

4 spring onions, thinly sliced

1 small red onion, peeled and thinly sliced

250g of feta cheese, crumbled (1/2 pound) 

For the pita crisps:

4 Pita bread rounds, cut into wedges

2 TBS olive oil

1/2 tsp dried oregano

salt and black pepper to taste 

   

Preheat the oven to 200*C/400*F/gas mark 6.   Lightly oil a baking tray.  Lay the pita bread wedges on the baking tray, brushing each with some olive oil and sprinkling with a bit of oregano, salt and pepper.   Roast in the heated oven until crisp, turning halfway through the baking time.  It should take about 10 minutes.   They should be crisp at the end of that time.  Set aside.

Place all of the salad ingredients into a large bowl and toss together.   Whisk together the dressing ingredients.   Toss together with the salad ingredient, coating them evenly.  Divide between four chilled plated.  Serve each salad with a portion of the pita bread crisps.  Serve immediately.

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