Greek Salad with Seasoned Pita Bread

My husband and I have been on a health kick all week! There’s just something about a beach vacation that motivates you to get into shape, so along with our new work outs we’ve been trying to eat a little healthier. He’s doing a lot better than me–but i’m still pretty proud of myself! I haven’t had a single soda all week (i’m a diet-coke-a-holic) and I don’t think i’ve had any candy either… so I feel great and i’m almost a size 4, which I haven’t been since I was a teenager, so i’m pretty excited!! Last night I decided to make a yummy, healthy salad from my Martha Stewart’s healthy food fast cookbook (which everyone should own!) The flat breads were SO yummy I ended up eating mine AND my hubby’s (because he isn’t eating complex carbs)! Then he said: “Why can you eat more than me, and still be thinner?” (I do usually out eat him, and he’s 6’2!) That’s embarrassing. But I think it has something to do with running around chasing toddlers all day everyday and doing housework until i’m red in the face!

Anyway, if you’re looking for a delicious, healthy dinner this Spring, this is SUCH a good recipe! So after all that rambling, here it is!!

For the Salad dressing:
3 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp minced garlic
Coarse salt and freshly ground black pepper

For the Flat Bread:
2 pieces pita bread, split in half
1 Tbsp extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp finely grated lemon zest
1 garlic clove, minced
1 tsp dried oregano
Coarse salt & freshly ground pepper

For the Salad:
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

In a bottle with a lid, combine the olive oil, vinegar, garlic, and salt & pepper. Shake well to combine. Place in the fridge until the salad is done.
P.S. I know this picture isn’t very helpful or demonstrative, but it was too cool not to put in [the dressing from a birds-eye view]!

Preheat the oven to 400degF and place the pitas on a baking tray. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the pitas & sprinkle with oregano.  Season with salt and pepper.  Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.Cut the onions in half, then slice thinly. Cut the tomatoes into halves, and peel and slice the cucumbers into quarters. Crumble the goat cheese, then pile all the ingredients on a plate, and top with the dressing
Serve with the seasoned pitas.

So yummy!!

Enjoy this recipe & this beautiful Spring season you guys!!
<3 Sarah