This is a mash-up of two traditional Mediterranean salads. It gets its primary flavors from a Greek salad, with feta, scallion, dried oregano and plenty of cucumber and tomato in a lemon-olive oil dressing. And it owes its hearty crunch to a Middle Eastern fattoush, a salad that originated as a way to use up day-old pita and involves tossing shards of the toasted flatbread with dressed crisp greens, vegetables and herbs.
In the interest of keeping the kitchen cool on a hot summer day, the recipe uses store-bought pita chips rather than pita bread toasted in the oven. The salad makes for a satisfying lunch or light dinner, but it's also nice as part of a mezze spread -- with hummus, roasted vegetables, olives and stuffed grape leaves, for example.
From cookbook author and nutritionist Ellie Krieger.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Whisk together the oil, the lemon zest and juice, oregano, salt and pepper in a medium bowl to form a dressing.
Step 2
Toss together the lettuce, spinach, cucumber, tomatoes, parsley and scallion in a large serving bowl. Add the feta, the toasted pita chips and the dressing. Toss well to coat and incorporate; serve right away.
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Nutritional Facts
Per serving
Calories
240
Fat
16 g
Saturated Fat
5 g
Carbohydrates
19 g
Sodium
520 mg
Cholesterol
25 mg
Protein
9 g
Fiber
5 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and nutritionist Ellie Krieger.
Tested by Sandhya Babu.
Published July 13, 2016
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