My Big Fat Greek Salad

Serves 4-6. Time: 25 minutes


1. Preheat oven to 350 degrees.

2. Place lettuce, tomatoes, green onions, cucumber, and olives in a big bowl and set aside.

3. Cut the pita into wedges and separate the halves. Place on a large sheet pan, drizzle with half the olive oil and sprinkle with All-Season salt and toss well. Place in the oven and cook until the pita is brown and crisp, tossing several times so that edges don’t burn.

4. Remove from the oven and cool.

5. Top salad with chicken, chèvre, pita crisps, and chopped herbs.

6. Squeeze the lemon over the top, drizzle with the remaining olive oil and toss everything together.


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