2 tb Red wine vinegar
6 tb Olive oil
1/2 ts Dried oregano
Salt and pepper; to taste
2 Picas; cut into cubes
1/2 Cucumber; peeled, cut into
-wedges
2 Tomatoes; cut into wedges
1/2 Red onion; chopped
1 Green pepper; cut into rings
4 oz Feta; crumbled
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Whisk together vinegar, olive oil, and oregano. Season dressing with salt
and pepper.
Toast the pita in oven with olive oil drizzled oven until golden.
Combine vegetables and feta in a bowl. Toss with vinaigrette to coat. Add
pita bread just before serving and toss again.
c. 1997, M.S. Milliken & S. Feniger, all rights reserved
Yields
1 Servings