1 large pita
Salt, pepper
Spray on olive oil
½ head romaine lettuce, shredded
½ cup minced fresh Italian parsley
½ English cucumber quartered lengthwise and sliced
½ a small red onion, sliced in paper thin half rounds
1 red capsicum (bell pepper), chopped
3 ripe romas chopped (or a half pint of cherry tomatoes, halved)
Juice of 1 lemon
¼ teaspoon of salt
¼ teaspoon black pepper
Olive oil
1/3 cup coarsely grated hard Greek cheese such as Keflalotyri or Kefalograviera (optional)
Open pita and split along side seams so that you have 2 rounds. Spray the front and back of each round with olive oil and sprinkle with salt and pepper to taste. Bake on a cookie sheet at 325F until dried and toasted. Remove from oven and let cool. Crush into pieces about 1-2 cm (1/2”-1”) square.
Meanwhile, combine the vegetables in a bowl. Mix well. Drizzle over 2 Tablespoons of olive oil and pour on lemon juice. Sprinkle with salt and pepper. Toss the salad well to combine the dressing ingredients and coat the vegetables. Mix in toasted pita chips and cheese, if using. Serve immediately
source:http://gorgeoustown.typepad.com/lex_culinaria/2007/01/homemade_pitas_.html
