Bread Salad with Feta
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Whole Living, March 2012
- Yield Serves 4
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Ingredients
- 1 pita
- 2 tablespoons olive oil, plus more for drizzling
- Coarse salt and pepper
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1/2 chopped English cucumber
- 1 diced shallot
- 1/2 cup fresh parsley leaves
- 1 tablespoon lemon juice
- 2 tablespoons crumbled feta
Directions
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Toast pita over the flame of a gas burner (or char in the broiler). Drizzle with olive oil and season with salt. Tear into pieces and toss with beans, cucumber, shallot, parsley, lemon juice, and 2 tablespoons olive oil. Top with feta and add salt and pepper to taste.
Delicious combination of flavors. I added some extra leafy greens to the mix for a healthy and satisfying lunch. Enjoy! :)