Mediterranean Salad with pickled red onions and baked pita triangles
Course Salad
Cuisine Mediterranean
Keyword Teaching Kitchen
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Pickled Red Onions 2 hourshours15 minutesminutes
Servings 4(click to scale)
Calories 166kcal
Ingredients
For the Baked Pita Triangles
1.5eawhole wheat pita bread
1.5sprayscooking spray
For the Pickled Red Onions
1/2tspkosher salt
1/2tspgranulated sugar
1/4cupwater
2Tbspunseasoned rice wine vinegar
1eafresh lemon1/2 tsp juice
1/8tspfresh thymechopped
1/4cupred onionsliced
For the Salad
6cupsspring mix lettuce
1/4cupcrumbled feta cheese
12slicesfresh cucumbers
12eaKalamata olivescut in half
12eafresh grape tomatoescut in half
1cupGreek salad dressing
Instructions
For the Baked Pita Triangles
Pre heat an oven to 350F. Place a piece of parchment paper on a sheet pan. Cut each pita bread into 8 equal size triangles and spread out on the 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 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 entrée 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. salad dressing on the side.