Prep Time: 20

Cook Time: 10

Pickled Red Onions: 2 15

Course: Salad

Recipe Type: Teaching Kitchen

Servings: 4 (click to scale)

Pre heat an oven to 350F. Place a piece of parchment paper on a sheet pan. Cut each pita bread into 8 equal size triangles and spread out on the sheet pan, Spray each pita bread with cooking spray. Bake in the oven for 5 10 minutes until golden brown but not burnt.

In a small saucepan, combine the salt, sugar, water, rice wine vinegar, and lemon juice and bring to boil. Remove from heat and add the fresh thyme. Allow the brine to sit for 15 minutes. Place the sliced onions in a heat resistant storage container. Pour the vinegar brine over the onions. Allow to pickle at least 2 hours prior to serving.

-In the bottom of an entrée salad bowl, arrange 1-1/2 cups of spring mix.
-Next, place 3 pita triangles at top of bowl.
-Then sprinkle the salad with 3 cucumber slices, 1 tbsp. of pickled red onion, 1 tbsp. of feta, 6 halves of grape tomatoes and 6 halves of Kalamata olives.
-Serve with 2 oz. salad dressing on the side.

The dressing in this salad is a purchased Greek salad dressing. If you are looking for a homemade dressing or lower sodium option follow this guide:

Whisk together all ingredients until smooth.

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