Greek Salad with Zucchini
A light, low calorie Greek salad that is ideal to serve for lunch or as a side salad with fresh fish or red pepper soup. Make this salad in the summer when fresh zucchini and grape tomatoes are their most plentiful.3 medium zucchini, cut in 1/2 and then cut in 1 inch thick slices
4 cups grape tomatoes or Roma tomatoes cut in quarters
1 tablespoon organic dried dill
3 tablespoons organic olive oil
sea salt and pepper to taste
2 pita breads, split horizontally
2 tablespoons balsamic vinegar
2 bunches romaine lettuce torn into bite-size pieces
4 ounces crumbled feta cheese or 1 cup
1/4 cup Kalamata olives, pitted
Heat broiler. In a medium bowl, add zucchini, tomatoes, dill, 1 tablespoon of organic olive oil and salt and pepper. Toss together to coat. Place on cookie sheet and broil until slightly charred, 15 -25 minutes. remove when edges are browned and transfer to a plate to cool. Wipe cookie sheet clean with a paper towel and set aside.
Place split pita bread on cookie sheet and broil 1-3 minutes until lightly browned. Remove, let cool and break into small pieces.
In a glass bowl, combine vinegar, remaining olive oil, salt and pepper to taste. Whisk together until combined.
Place lettuce, zucchini mixture, feta cheese and olive in bowl and toss with salad dressing; add in pita pieces and toss. Serve at once.
