It's been hot here of late. Like, 100 degrees hot. I'm never prepared for the warmth, however particularly not toward the beginning of May! Fortunately, today it got extremely blustery and more likely than not blown in a virus front since I was in my sweatshirt by the night and adoring it.
When it gets hot here I more often than not lose the will to cook. I get worn out and sluggish and simply need takeout or no cook dinners. I need cold new suppers with bunches of veggies. These Mediterranean Chopped Salad Pitas are only that.
They're reviving, stacked with veggies and just require a touch of slashing. I post a huge amount of Mexican formulas on here and at some point overlook the amount I adore Mediterranean nourishment. It's typically sound, has loads of flavor and is ideal for summer.
It likewise gives me a decent reason to eat kalamata olives and feta cheddar, two of my top picks! In case you're not into pita, this hacked serving of mixed greens is entirely delightful all alone too 🙂 I trust everybody is remaining cool out there and getting a charge out of the most recent month before evident summer hits!
- 1 small head romaine lettuce, chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tomato, diced
- 1 small cucumber, diced
- 1 small red pepper, diced
- 1/2 small red onion, diced
- 3/4 cup chopped kalamata olives
- 3/4 cup feta crumbles
- 2 tablespoons chopped fresh dill
- Pita bread, for serving
DRESSING:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Add dressing ingredients to a large bowl and whisk until combined. Next, add all remaining chopped salad ingredients to the bowl and stir until everything is mixed together.
- Spoon chopped salad mixture into warm pita bread and enjoy!
Read more our recipe The Most Amazing Lasagna Recipe #dinnerrecipe #food
0 Komentar