Total Time
Prep 10 mins
Cook 4 mins

Fix this with your barbecued meat and you have a great meal, straight from the grill. This goes great with Grilled Mediterranean Cornish Hens. From Woman's Day magazine, 1999.

Ingredients Nutrition


  1. Mix bottled red wine vinaigrette in a bowl or make your own dressing: Whisk oil, vinegar, lemon juice, oregano, cloves, sugar, salt and pepper together in a small bowl.
  2. Stir in tomatoes, cucumber and onion.
  3. Grill pitas 4 to 6 inches from heat source 2 to 4 minutes, turning once, until lightly toasted.
  4. Let cool slightly; tear in bite-size pieces into salad.
  5. Toss salad and sprinkle feta cheese over all, if using.
  6. Serve and enjoy!
Most Helpful

I really enjoyed the fresh mint in this dish - it went surprisingly well with the tomatoes and onions! I threw this together for lunch today for just myself and was quite happy to have the warm pita bread on this chilly day. I served my pita on the side as I thought it was get too soggy and fall apart if I put it into the salad. Made for ZWT4

Brooke the Cook in WI June 18, 2008

I love this salad! i used balsamic vinegar, yum! Also, fresh mint from my garden. great recipe!

susie cooks June 13, 2006

Wonderful salad. I used the balsamic vinegar and lime juice for the dressing. Unfortunately, I did not have the feta cheese. Even though it was wonderful without, I am sure it would be even better with the cheese. Definately a keeper!

PaulaG September 06, 2004