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Chopped Salad with Feta, Olives, and Pita Croutons

Ingredients: 1 1/2 Tablespoon(s) olive oil 1 6 inch pita loaf; cut into 1/2 inch pcs 1 romaine; cut into 1/2 inch pcs 1/2 red bell pepper; cut into 1/2 inch pcs 1/2 yellow pepper; cut into 1/2 inch pcs 1/2 red onion; cut into 1/2 inch pcs 1/3 Cup(s) feta; crumbled 1/4 Cup(s) kalamata olives; coarsely chopped 1 Ounce(s) extra virgin olive oil 1 1/2 Tablespoon(s) red wine vinegar 1 pinenuts Directions: In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain. In a large bowl combine romaine, bell peppers, onion, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine. Sprinkle with pinenuts. Contributor: Gourmet December 1996
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