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Tomato, Feta and Pita Salad

INGREDIENTS

  • 80ml (1/3 cup) extra virgin olive oil
  • 4 rounds (14.5cm-diameter) pita bread, cut into 2cm-thick strips
  • 4 medium (about 175g each) vine-ripened tomatoes, cut into 1cm-thick slices
  • Salt & freshly ground black pepper
  • 4 green shallots, ends trimmed, thinly sliced
  • 100g pitted kalamata olives, halved
  • 150g Greek feta, crumbled
  • 1 tablespoon red wine vinegar
  • 1 tablespoon small fresh oregano leaves
  • 1 garlic clove, crushed

 

METHOD

  • Step 1

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Add the pita strips and cook for 1 minute each side or until golden brown and crisp. Transfer to a plate lined with paper towel.

  • Step 2

Divide tomato among serving plates. Season with salt and pepper. Sprinkle with green shallot, olives and feta.

  • Step 3

Combine the remaining oil, vinegar, oregano and garlic in a screw-top jar and shake until well combined. Drizzle salad with dressing and top with pita strips. Season with pepper and serve immediately.

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