Minty Garden Bread Salad

By bakers_delight85

Ingredients

• 4 pita breads
• 4 large ripe tomatoes, cut into 1/2-inch pieces
• 2 hothouse (seedless) cucumbers, peeled, cut in half lengthwise, and cut into 1/2-inch pieces
• 4 scallions, including 2 inches green, thinly sliced on the diagonal
• 1 cup imported black olives, such as Gaeta
• 2 cups coarsely crumbled feta cheese
• 1 cup chopped fresh mint
• 6 Tbsp. extra-virgin olive oil
• 1/4 cup red wine vinegar
• Salt and freshly ground black pepper

Details

Servings 8

Preparation

Step 1

If the grill or broiler is hot, place the pitas about 3 inches from the heat and grill until crisp and golden, about 1 minute per side. Or, you can simply toast them in a toaster. Set aside.
Combine the tomatoes, cucumbers, scallions, olives, feta, and mint in a large bowl. Toss to combine.
Whisk the olive oil and vinegar together in a small bowl and set it aside.
Shortly before serving, tear the pita breads into 1 1/2-inch pieces and add them to the salad. Season the salad with salt and pepper, rewhisk the vinaigrette, and then drizzle it over the salad. Toss well and serve immediately.