red wine vinegar
extra virgin olive oil
dried red pepper flakes
crumbled feta cheese
chopped fresh oregano
2 (7 inch)
pita breads, without pockets
vine ripe tomatoes, cut in wedges
thinly sliced red onion
cucumber, peeled and sliced crosswise
pitted kalamata olive, cut in half
coarsely chopped Italian parsley
- Preheat the grill.
- In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
- Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
- Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.