How to make it

  • Put the pomegranate seeds into the dressing and let it chill overnight.
  • Chop the lettuce into a medium shred. Peel and de-seed the cucumber and chop that into a med dice. Cut the tomatoes into a slightly larger dice and chop the scallions small. Cut the red peppers into medium sized thick striplettes.
  • Lightly oil and season the pita and grill it over an open flame ideally, or else in a very hot pan. A little char is acceptable. Cut it into a sixe similar to the tomato.
  • Mix all the above together, and the parsley, at the very minute before serving, the bread should actually still be hot, and toss it in the dressing. Divide this evenly into some chilled bowls and sprinkle a good layer of the feta over the top.
  • You can garnish with olives if you please as well.

Reviews & Comments 3

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  • elgourmand 7 years ago
    Nice salad. RJ
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  • luisascatering 7 years ago
    I make a version of this too - it is so good!
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  • Good4U 7 years ago
    Wonderful Post! Pomegranate seeds in the dressing is pure heaven!
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