Hello Fresh Chopped Greek Salad! Perfect for a summer day and so quick to put together!
- 2 Pitas
- 2 cloves Garlic
- 1 Lemon
- 1oz Black Olives
- 1 Cucumber
- 1/4 oz Oregano
- 4 oz Grape Tomatoes
- 1 Red Onion
- 1 box Cannelini Beans
- 1 T Balsamic Vinegar
- 1/2 c Feta Cheese
- 4 t Olive Oil
Prep the ingredients: Wash and dry all produce.
Preheat the oven to 400 degrees.
Zest the lemon, then juice one half.
Mince or grate the garlic.
Drain and rinse the beans. 2 Cook the beans: Heat a drizzle of oil in a large pan over medium heat. Add the cannellini beans and garlic and cook, tossing until the garlic is fragrant, for 1-2 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
Toast the pitas: Cut the pita into thin strips.
Make the dressing: In a large bowl, combine the oregano, lemon juice, 1 Tablespoon balsamic and a large drizzle of oil. Season with salt and pepper. Toss the salad: Toss the cucumber, feta, tomatoes, cannellini beans, olives, and red onion (to taste) into the dressing. Season with salt and pepper.
Enjoy: Serve the chopped Greek salad with the toasted pita