This make-ahead, take-along Chopped Mediterranean Salad mixes crispy, crunch, tangy and savory elements, and beats any salad bar.

Everyday Food, January/February 2007

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Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Place pita on a baking sheet, and bake until crisp, about 10 minutes. Cool; store in an airtight container at room temperature.

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  • Meanwhile, in an airtight container, combine romaine, chickpeas, cucumber, scallion, tomatoes, and feta. Cover, and refrigerate up to overnight.

  • Make dressing: In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Transfer to an airtight container, and refrigerate. To serve, toss romaine mixture with dressing; top with pita chips.

Cook's Notes

Keep the salad's components in different containers so the greens and chips are crisp when it's time to add the dressing and toss.

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Reviews

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