Greek Pita Salad

A very refreshing salad with unusual 'croutons'.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 English cucumber, peeled and cut into 1/4 inch dice
• 2  souvlaki  pita bread, cut into 3/4 inch pieces
• 6  tablespoons olive oil
• 1  tablespoon fresh lemon juice (or to taste)
• 1  garlic clove, finely-minced
• 1⁄4 red bell pepper, cut into 1/4 inch dice
• 1  tomatoes, chopped fine
• 1  small red onions, chopped into 1/4 inch dice or 1⁄4 cup  diced red onion
• 2  ounces feta cheese or 55  g feta cheese, crumbled
• 3  tablespoons fresh parsley, finely chopped
• 3  tablespoons fresh mint leaves, finely chopped or 2  teaspoons dried mint, crumbled
•  sumac (optional)

Directions

1. Preheat oven to 350 degrees F. Place rack in middle of oven.
2. In a sieve, sprinkle cucumber with a pinch of salt, let drain for 20 minutes, and pat dry.
3. Put pita pieces in a large baking pan, drizzle with 2 tblsps olive oil, toss to coat, season with salt and bake, shaking pan occasionally, for 20-22 minutes, or until golden-brown and crisp.
4. Check on them after the first 15 minutes to make sure they're browning evenly and re-distribute. Let cool slightly.
5. In a large bowl, whisk together oil, lemon juice and garlic. Season to taste. Whisk until emulsified.
6. Stir in bell pepper, tomato, onion, feta, parsley, mint, pita pieces and cucumber, and season to taste. Toss salad to combine well.
7. Distribute between two large plates, sprinkle with sumac, if using and serve immediately.