We take the extra step of grilling the bell peppers along with the pita wedges to add a bit of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.
1 large red bell pepper
1/4 cup olive oil, divided
2 teaspoons chopped fresh oregano, divided
1/2 teaspoon garlic powder
3/8 teaspoon kosher salt, divided
3 (6 1/2-in.) whole-wheat pita rounds
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
4 cups chopped romaine lettuce
2 cups chopped English cucumber
1 cup halved cherry tomatoes
2 tablespoons pitted kalamata olives, chopped
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
1 ounce feta cheese, crumbled (about 1/4 cup)
Calcium 12% DV
Potassium 21% DV
Est. added sugars 0g
How to Make It
Heat a grill pan over medium-high. Coat pan with cooking spray. Remove seeds and membranes from bell pepper; cut into quarters. Add bell pepper to pan; cook 4 minutes on each side or until tender and charred. Remove bell pepper from pan; cut into bite-size pieces.
Combine 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, and 1/8 teaspoon salt in a bowl. Brush oil mixture evenly over both sides of all pita rounds. Add pita rounds to pan; cook 2 minutes on each side or until well marked. Cut each pita into 6 wedges.
Combine remaining 3 tablespoons oil, vinegar, juice, and mustard in a large bowl, stirring with a whisk. Stir in remaining 1 teaspoon oregano, remaining 1/4 teaspoon salt, and black pepper. Add charred red bell pepper, lettuce, cucumber, tomatoes, olives, and beans to bowl; toss well to combine. Divide salad among 4 plates; top evenly with cheese. Serve with grilled pita wedges.
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