Ingredients:
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 pinch dried red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 (7 inch) pita breads, without pockets
2 large vine ripe tomatoes, cut in wedges
1 cup thinly sliced red onions
1 large cucumbers, peeled and sliced crosswise
1/3 cup pitted kalamata olives, cut in half
1/4 cup coarsely chopped Italian parsley
Directions:
Preheat the grill.
In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.
Servings: 4
Time preparation: 25 min.
Time total: 25 min.