Serves 8 people


For the salad

5 pitas
Olive oil

2 heads Romaine lettuce
1 English cucumber, diced
3 Roma tomatoes, diced
1 Tbsp fresh oregano, minced
1 cup garbanzo beans
½ cup feta cheese
Salt and pepper to taste

*seasonal veggies as desired

For the Dressing

1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1 tsp dry oregano
Salt and pepper to taste


Slice pitas into small wedges. Heat a pan with olive oil about ½ inch deep and fry pitas until crisp. Let cool.
Combine all ingredients for salad and then for the dressing – toss salad with dressing and garnish with pita crisps.

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