The pitta bread in this recipe is toasted until crisp to give the salad a wonderful array of textures.
1 pita bread
1/2 iceberg lettuce, shredded
1/2 red pepper, cut into rings
3 tomatoes, chopped
225 g/8 oz feta cheese, diced 100 g/4 oz black olives
2 x 15 ml spoons/2 tbsp chopped parsley
1 x 15 ml spoon/1 tbsp fresh chopped mint
4 x 15 ml spoons/4 tbsp olive oil juice of 1 large lemon
2.5 ml/1/2 tsp ground cinnamon salt and freshly ground black pepper
Methods:
Grill the bread until it is dried out and crisp, cool and break into small pieces, set aside.
Place the lettuce, red pepper, tomatoes, feta, olives and herbs in a large salad bowl and toss.
Combine the oil, lemon juice, cinnamon and salt and pepper to taste in a small jar and shake until well mixed.
Pour over the salad and toss.
Just before serving, add the crisp bread.