Servings: 4 (click to scale)
Ingredients
For the Baked Pita Triangles
- 1-1/2 ea pita bread
- 1-1/2 spray cooking spray
For the Pickled Red Onions
- 1/2 tsp kosher salt
- 1/2 tsp granulated sugar
- 1/4 cup water
- 2 Tbsp unseasoned rice wine vinegar
- 1/2 tsp fresh lemon juice
- 1/8 tsp fresh thyme chopped
- 1/4 cup red onion sliced
For the Salad
- 6 cup spring mix lettuce
- 1/4 cup crumbled feta cheese
- 12 ea cucumbers slices
- 12 ea Kalamata olives cut in half
- 12 ea grape tomatoes cut in half
- 1 cup Greek salad dressing
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Instructions
For the Baked Pita Triangles
- Pre-heat oven to 350F degrees. Place a piece of parchment paper on a sheet pan.
- Cut each pita bread into 8 equal size triangles and spread out on a sheet pan.
- Spray each pita bread with cooking spray. Bake in the oven for 5-10 minutes until golden brown but not burnt.
For the Pickled Red Onions
- In a small saucepan, combine the salt, sugar, water, rice wine vinegar, and lemon juice and bring to a boil. Remove from heat and add the fresh thyme. Allow the brine to sit for 15 minutes.
- Place the sliced onions in a heat resistant storage container. Pour the vinegar brine over the onions. Allow to pickle at least 2 hours prior to serving.
To assemble each Salad
- In the bottom of an entree salad bowl, arrange 1-1/2 cups of spring mix.
- Next, place 3 pita triangles at top of bowl.
- Then sprinkle the salad with 3 cucumber slices, 1 Tbsp. of pickled red onion, 1 Tbsp. of feta, 6 halves of grape tomatoes and 6 halves of Kalamata olives.
- Serve with 2 oz. of salad dressing on the side.
Nutrition
Calories: 166kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Sodium: 527mg | Fiber: 3g
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