greek salad on toasted whole wheat pita

Believe me when I say that I’m on the virtuous comeback tour. We’re going to forget the gourmet pizzas, angus cheeseburgers and numerous chocolate confections of last month and a woman is ready to start anew. While last month was the food massacre, this month will be all about regeneration. In short, I MISS KALE {cue heartbreaking song: while my guitar gently weeps}.

So after my workout buddy, Paula, berated me for spin addiction, I joined her in a new Equinox class called “Stacked.” Essentially, it’s 45 minutes of high-interval training where you perform six exercises and stack them on top of one another, with 30-second breaks in between. What started out as squats with a body bar ending with me moving through six strenuous exercise with no breaks. Although I was shades better than my normal fat kid in gym class routine, I’ve realized that I seriously need to mix in strength training on the regular.

When I got home I proceeded to shovel this salad in my mouth and now I’m lying on my couch watching horror movies. Life is GOOD, people.

INGREDIENTS: Recipe courtesy of Blue Apron*
1 small cucumber
1 red bell pepper
1 green Cubanelle pepper
1 head romaine lettuce
6-12 Kalamata olives
2 whole wheat pitas, cut into triangles
1 bunch fresh oregano (enough for 2-3 tbsp)
1 shallot
1 clove garlic
2 tbsp red wine vinegar
2-3 tbsp olive oil
4 oz feta cheese


First, pre-heat your oven to 400F. It’s time to get your mise en place, kids. Peel the cucumber, de-seed it with a spoon, and chop into cubes. Chop the peppers until they’re approximately the same size as the cucumbers. Wash, dry, and rough chop the romaine lettuce and add it to a large bowl. Pit and chop the olives, and guess what? Chop the oregano. Slice the shallot in half, and fine dice one half and slice half-moons with the other. Peel, smash and chop the garlic. In a small bowl, add the red wine vinegar, finely diced shallots and garlic. Set all your goodies aside.

Spread out your pita triangles on a baking sheet and coat them lightly with olive oil. Season with salt + pepper. Bake in the oven for 5 minutes, or until the chips are a golden brown.

While your chips are chipping away {sorry, I couldn’t resist!}, whisk in two-three tablespoons of olive oil to the red wine vinegar mixture. Set aside.

Now assemble your salad by adding all the ingredients and half the feta cheese. This can serve 2 quite well, and 4 as a side dish. I actually broke apart my chips and added them to the salad, much like a fatoosh, instead of having them sit on the side as the recipe calls.



*I’m absolutely in no way, shape or form remunerated for gushing over Blue Apron. I subscribe to their weekly service and I’m a true brand evangelist.

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