It's been hot here of late. Like, 100 degrees hot. I'm never prepared for the warmth, yet particularly not toward the beginning of May! Fortunately, today it got extremely breezy and probably blown in a virus front since I was in my sweatshirt by the night and cherishing it.
At the point when it gets hot here I as a rule lose the will to cook. I get drained and lethargic and simply need takeout or no cook suppers. I need cold new dinners with bunches of veggies. These Mediterranean Chopped Salad Pitas are only that.
They're reviving, stacked with veggies and just require a touch of hacking. I post a huge amount of Mexican plans on here and at some point overlook the amount I love Mediterranean nourishment. It's typically solid, has bunches of flavor and is ideal for summer.
It additionally gives me a decent reason to eat kalamata olives and feta cheddar, two of my top choices! In case you're not into pita, this cleaved serving of mixed greens is quite flavorful all alone too 🙂 I trust everybody is remaining cool out there and getting a charge out of the most recent month before obvious summer hits!
- 1 small head romaine lettuce, chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tomato, diced
- 1 small cucumber, diced
- 1 small red pepper, diced
- 1/2 small red onion, diced
- 3/4 cup chopped kalamata olives
- 3/4 cup feta crumbles
- 2 tablespoons chopped fresh dill
- Pita bread, for serving
- DRESSING:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Add dressing ingredients to a large bowl and whisk until combined. Next, add all remaining chopped salad ingredients to the bowl and stir until everything is mixed together.
- Spoon chopped salad mixture into warm pita bread and enjoy!
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