Grilled Pita Salad

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.

• Ready In: 14 mins
• Serves: 4

Ingredients

• Red Wine Vinaigrette(or 1/4 cup bottled redwine vinaigrette)

• 1⁄4 cup extra virgin olive oil
• 3  tablespoons red wine or 3  tablespoons  balsamic vinegar
• 2  tablespoons lemons or 2  tablespoons lime juice
• 1⁄2 teaspoon oregano
• 2  cloves garlic
• 2  teaspoons sugar
• 1  teaspoon salt
• 1⁄4 teaspoon pepper

• Salad

• 2  tablespoons  chopped fresh mint leaves or 2  teaspoons dried mint
• 3  medium  ripe tomatoes, cut in chunks
• 1  large  unwaxed cucumber, cut in chunks
• 1⁄2 cup  thinly sliced red onion
• 3  pita breads
•  feta cheese (optional)

Directions

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!