Servings:6 to 8
Crumbled feta, red onion, fresh mint, olives, and pita give this bread salad a Mediterranean feel.
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- 1/4 cup extra-virgin olive oil; more as needed
- 1 Tbs. plus 1 tsp. red wine vinegar
- 1 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 1/2 cup thinly sliced red onion
- 8 oz. pita bread or other flatbread, such as naan
- 1-1/4 lb. ripe beefsteak tomatoes
- 1 lb. ripe tomatoes of your choice
- 1 small cucumber, peeled, seeded, and diced (about 1 cup)
- 3 oz. feta, crumbled (about 1 cup)
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup pitted black or green olives, quartered lengthwise
- 2 Tbs. coarsely chopped fresh oregano
- Pinch sumac (optional)
Nutritional Information
- Nutritional Sample Size based on 8 servings
- Calories (kcal) : 200
- Fat Calories (kcal): 90
- Fat (g): 10
- Saturated Fat (g): 2.5
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 10
- Sodium (mg): 400
- Carbohydrates (g): 23
- Fiber (g): 3
- Sugar (g): 4
- Protein (g): 6
Preparation
- In a small bowl, whisk the oil, vinegar, garlic, and a pinch each of salt and pepper. Add the onion and stir to combine.
- Heat a broiler or a gas or charcoal grill to medium high. Brush the pita with olive oil on both sides, and season lightly with salt. Broil or grill the bread, flipping once, until nicely toasted, 3 to 4 minutes total. Transfer the bread to a cutting board, then tear or cut into 3/4- to 1-inch pieces.
- Cut the tomatoes into pieces from 3/4 to 1 inch, and transfer to a large bowl. Toss the tomatoes with the dressing and a good pinch of salt, and let sit for 5 minutes.
- 把面包、黄瓜、羊乳酪、薄荷、parsley, olives, and oregano with the tomatoes. Let sit, tossing occasionally, for 15 to 20 minutes. Season to taste with salt and pepper, and serve topped a sprinkling of sumac, if you like.
Ingredient Spotlight
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IN THIS RECIPEBeefsteak Tomatoes
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IN THIS RECIPEFeta
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (4 reviews)
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Happygoin| 07/13/2019This is one of my all-time fave FC recipes. I make it all summer long. I grill pita on the grill and love that it doesn’t get soggy in the salad. So summery good!
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bmc65| 07/26/2018
Bursting with flavor. I added extra garlic. Fantastic salad. I made it two evenings in a row it was so easy to put together.
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Mlongley| 08/31/2017
Loved the salad, it has wonderful flavors,especially the mint and sumac, I did a bit more than a pinch.
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jobspeak| 07/12/2017
Loved the grilled naan - didn't get soggy and added a nice flavor. I did use basil in place of mint/parsley because that's what I had on hand.
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