A great way to introduce a little mediterranean flair into your salad.  I love the crispy pita that adds great crunch and lots of fresh parsley to add a bright herby flavor and color to this salad.  I included lots of mediterranean accents to take this salad from the ordinary to the special and a light dressing of fresh lemon and olive oil is so simple, but so fresh.  You could also add a handful of chickpeas to the salad for extra protein.

Serves 2-4


  • 1 romaine heart, cut horizontally
  • 1 head Boston lettuce, torn leaves
  • 1 cup diced cherry tomatoes
  • 5 Persian cucumbers, sliced
  • 1/2 red onion, diced
  • 1 cup kalamata olives
  • 1 bunch parsley, leaves roughly torn
  • 1 cup crumbled feta
  • 5 radishes, sliced
  • 4 pepperoncini (optional)
  • 2 pita rounds, broken in small bite-size pieces
  • 2 teaspoons oregano
  • juice of one lemon
  • 1/4 cup olive oil, approximately
  • 1 teaspoon greek seasoning
  • kosher salt and pepper


Preheat oven to 350.  Toss pita with 1 or 2 tablespoons of olive oil and season with greek seasoning.  Spread out on a baking sheet and bake for about 10 minutes until golden and crispy.  In a large bowl, place lettuce on the bottom.  Add remaining diced vegetables, placing a mound of feta in the middle.  Add baked pita pieces last.  Sprinkle with oregano, salt and pepper.  Squeeze lemon juice on top and drizzle with a a few tablespoons of olive oil and toss to combine.  Serve and enjoy immediately!