Greek Salad

By TPMay

Ingredients

• 1 1/4 cups chopped cucumber (or 1 cup small cucumber)
• 1/2 cup red onion sliced thin (or 1/4 of a small red onion)
• 1 container (dry pint 1 or 1/2 cups) of cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped (pitted) Kalamata olives
• 1/4 cup sliced pickled pepperoncini's
• 1 1/2 tablespoons red wine vinegar
• 3 1/2 tablespoons extra virgin olive oil
• 1 pita bread (can substitute any bread) cut into small pieces
• 1/2 teaspoon salt (plus a pinch for the pita)

Preparation

Step 1

Wash and chop cucumber into small chunks. Slice red onion into thin slices. Slice cherry tomatoes in half.
In a bowl mix cucumber, onion, tomatoes, salt, feta, olives, pepperoncini, red wine vinegar and two teaspoons of extra virgin olive oil and salt. Mix well.
In a small-medium saute pan on medium heat, add remaining 1 1/2 tablespoons of extra virgin olive oil. When oil is warm, add pita bread in oil to toast and warm for approximately one minute. Lightly season with a pinch of salt.
Pour crispy warm pita and remaining oil from pan directly onto salad.Toss everything with a spoon and serve immediately.