Categories: Salad
Ingredients
- Dressing
- 8 ounces feta cheese, cubed
- 2 lemons juiced
- 1/4 cup tablespoons olive oil
- 2 kumquats thinly slices or zest of 1 lemon
- 1 teaspoon Herbs de Provence
- 1 or two dried chilies (or you can use chili flakes, to taste)
- 1 clove garlic, minced
- 1 sprig of rosemary
- 6 kalamata olives
- Salad
- 2 pita breads, halved and cut in strips
- 4 baby cucumbers, sliced at a bias
- 6 small vine ripe tomatoes, quartered
- 1 yellow pepper, small diced
- 1 red pepper, small diced
- 1/2 small red onion, thinly sliced
- small handful of flat parsley leaves, torn
- salt to taste
- crushed red pepper (optional)
Directions
- In a small container combine all dressing ingredients, gently tossing feta cheese. Set aside to allow flavors to meld.
- Heat oven to 400 degrees. Gently toss pita bread with olive oil and salt. Spread on sheet pan and toast in the oven for 8 – 10 minutes our until lightly toasted. Set aside to cool.
- Combine vegetables in a large bowl. Strain feta cheese, reserving dressing. Add feta, olives and pita strips to vegetables, dress with desired amount of dressing. Season with salt and toss until well combined. Sprinkle with crushed red pepper and serve.