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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 2 |
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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
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 |
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