Mediterranean Salad with Lemon-Herb Vinaigrette

Ingredients

• Pita bread

  Whole-wheat

  2 pita, large or 128g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Spearmint

  Fresh

  4 tbsp or 23g

• Parsley

  Raw

  4 tbsp or 15g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Feta cheese

  1 cup, crumbled or 150g

• Kalamata Olives

  Nature's Promise

  16 olives or 60g

Directions

1. Preheat the oven to 400° F. Line a baking sheet.
2. Arrange the pita quarters on the baking sheet and mist lightly with cooking spray. Sprinkle with a pinch of salt and bake until golden and crisp, about 8 minutes. Cool completely.
3. Make the vinaigrette: In a food processor, pulse the mint, parsley, basil, lemon juice, and sugar until finely chopped. With the motor running, slowly stream in the olive oil until emulsified, then season to taste with salt and pepper.
4. Lightly crush or crumble the cooled pita crisps. On a shallow platter, arrange the tomatoes, cucumber, feta, olives, and pita pieces. Drizzle with the vinaigrette and serve right away for the best crunch.