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Gallery Greek Salad with Zucchini, Feta, and Tomatoes Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise 2 pints (about 4 cups) grape tomatoes 1 tablespoon dried dill 3 tablespoons olive oil Coarse salt and ground pepper 2 (6-inch) pita breads, split horizontally 2 tablespoons red-wine vinegar 2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces 4 ounces feta cheese 1/4 cup Kalamata olives, pitted
Cook’s Notes You can complete this recipe through step 3 a few hours ahead of time; set aside zucchini mixture, pita pieces, and dressing at room temperature until ready to serve.
Gallery Greek Salad with Zucchini, Feta, and Tomatoes
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Greek Salad with Zucchini, Feta, and Tomatoes
Greek Salad with Zucchini, Feta, and Tomatoes
Greek Salad with Zucchini, Feta, and Tomatoes
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise 2 pints (about 4 cups) grape tomatoes 1 tablespoon dried dill 3 tablespoons olive oil Coarse salt and ground pepper 2 (6-inch) pita breads, split horizontally 2 tablespoons red-wine vinegar 2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces 4 ounces feta cheese 1/4 cup Kalamata olives, pitted
Directions
Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.
Cook’s Notes You can complete this recipe through step 3 a few hours ahead of time; set aside zucchini mixture, pita pieces, and dressing at room temperature until ready to serve.
Cook’s Notes
You can complete this recipe through step 3 a few hours ahead of time; set aside zucchini mixture, pita pieces, and dressing at room temperature until ready to serve.
Reviews
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
All Reviews for Greek Salad with Zucchini, Feta, and Tomatoes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Greek Salad with Zucchini, Feta, and Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
