Ingredients
2
(6-inch) pita (pocket) breads, split into 4 rounds
2
tablespoons olive oil
2
tablespoons grated Parmesan cheese
1
(10-oz.) pkg. European or other romaine mixed salad greens
2
medium tomatoes, cubed
1
medium cucumber, halved lengthwise, thinly sliced
1/2
cup halved red onion rings
1/2
cup pitted kalamata olives
2
oz. (1/2 cup) crumbled feta cheese
1/2
cup purchased balsamic vinaigrette salad dressing
Preparation
Place pita bread rounds on ungreased cookie sheet, outer surface up. Broil 3 to 4 inches from heat for 2 to 3 minutes or until lightly browned, turning once.
Brush bread rounds evenly with oil. Sprinkle evenly with Parmesan cheese. Broil an additional 1 to 2 minutes or until lightly browned and toasted.
Cut bread rounds into 1 1/2x1/2-inch strips. Cool 5 minutes or until completely cooled.
Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber, onion rings, olives and feta cheese; toss gently.
Just before serving, pour dressing over salad. Add pita bread strips; toss gently.
