1 1/2 lbs. romaine hearts torn into bite-size pieces
1 cup pitted Kalamata olives
1 European cucumber, peeled and sliced 1/8-inch thick
1 lb. cherry tomatoes, halved
1 yellow pepper, thinly sliced
1 red onion, thinly sliced
1/2 cup oil lemon dressing
12 oz. feta cheese, crumbled
4 pieces pita bread, toasted and cut into 16 wedges
oregano to taste
1. Combine all salad ingredients in a large bowl.
2. Toss with oil lemon dressing 3 minutes before serving.
3. Sprinkle feta cheese; garnish with toasted pita wedges
The Nest Magazine Fall 2006
Photos By: Ericka McConnell
Photo By: Ericka McConnell