Greek Salad with Seasoned Flatbread

Serves 4

Recipe from Everyday Food Great Food Fast by Martha Stewart

Husband-Tested in Alice’s Kitchen

Cold crisp lettuce and cucumber lightly coated with a flavorful vinaigrette and tossed with salty olives and feta cheese. What’s not to like?  Serve this tasty salad with Balsamic Chicken with Baby Spinach and Couscous for a special dinner with friends.

3 Tablespoons olive oil, divided

3 Tablespoons red wine vinegar

1 teaspoon minced garlic

Kosher salt, to taste

Freshly ground pepper, to taste

1 head of romaine lettuce, cut into bite-size pieces

½ medium red onion, sliced thinly

1 pint cherry tomatoes, halved

1½ cups crumbled feta cheese (8 oz.)

1 large cucumber, peeled, halved and thinly sliced

½ cup Kalamata olives, pitted

Season Flatbread (recipe below)

In a large bowl, whisk the oil with the vinegar and garlic and season with salt and pepper.  Add the remaining ingredients and toss.  Serve the salad with Seasoned Flatbread.

Seasoned Flatbread

2 pieces lavash (or 2 large pita bread, split in half)

1 Tablespoon olive oil

2 teaspoons red wine vinegar

½ teaspoon finely grated lemon peel

1 clove garlic, minced

1 teaspoon dried oregano

Kosher salt, to taste

Freshly ground pepper, to taste

Preheat oven to 400 F.  Line a baking sheet with parchment paper; place the lavash on top.  In a small bowl, whisk together the olive oil, vinegar, zest, and garlic.  Brush the mixture evenly over the lavash; sprinkle with the oregano and season with salt and pepper.  Bake until golden and crisp, 5 to 10 minutes (It took about 12 minutes in my oven.)  Break into pieces and serve alongside the salad.

Nutritional Information: 389 calories; 31 grams fat; 12.2 grams protein; 18.2 grams carbs; 4.2 grams fiber