Greek Salad Pitza
Calories per serving: 308
1 heart romaine, thinly sliced
1/3 red onion, thinly sliced
1/4 cup pitted olives, preferably Klamath
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt, divided
Red pepper flakes
2 large whole-wheat pitas, cut in half
3/4 cup feta cheese, crumbled
4 plum tomatoes
1 teaspoon oregano
Freshly ground pepper
1. Preheat the broiler. Line a baking sheet with foil.
2. In a large bowl combine the lettuce, onion, olives, mint, red wine vinegar, oil, 1/2 teaspoon salt and pepper flakes. Toss to coat evenly.
3. Place the pita halves on the baking sheet. Top the pitas with the crumbled feta, and top with the tomatoes, oregano, 1/4 teaspoon of salt and freshly ground pepper. Place under the broiler and cook until the cheese is bubbling, about 2 to 3 minutes, taking care not to burn.
4. Place the pitas on serving plates and divide the salad mixture evenly among them. Top with a squeeze of lemon, and serve immediately.