Chopped Greek Salad

🥘 Ingredients

• balsamic vinegar
  1 tbsp
• black olives
  ½ cup
• cannellini beans
  15 oz
• feta cheese
  ½ cup
• garlic
  2 cloves
• grape tomatoes
  1 c
• lemon
  1 unit
• olive oil
  3 tbsp
• oregano
  2 tbsp
• pepper
  ¼ tsp
• persian cucumber
  1 unit
• red onion
  1 unit
• salt
  ¼ tsp
• whole wheat pitas
  2 unit

🍳 Cookware

• large pan
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Zest lemon , then juice half. Mince garlic . Cut persian cucumber into ¾-inch cubes. Halve, peel, and thinly slice half red onion . Halve black olives and grape tomatoes . Finely chop oregano . Drain and rinse cannellini beans .

   lemon: 1 unit, garlic: 2 cloves, persian cucumber: 1 unit, red onion: 1 unit, black olives: ½ cup, grape tomatoes: 1 c, oregano: 2 tbsp, cannellini beans: 15 oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add cannellini beans and garlic and cook, tossing until garlic is fragrant ⏱️ 1 minutes . Remove pan from heat, stir in lemon zest. Season with salt and pepper . Set aside.

   olive oil: 3 tbsp, salt: ¼ tsp, pepper: ¼ tsp
3. 

   3

   Toast pitas: Cut whole wheat pitas into thin strips. Place strips on a baking sheet and drizzle with remaining olive oil. Bake ⏱️ 5 minutes until slightly crispy.

   whole wheat pitas: 2 unit
4. 4

   In a large bowl , combine oregano, remaining lemon juice, balsamic vinegar , and a large drizzle of olive oil. Season with salt and pepper.

   balsamic vinegar: 1 tbsp
5. 

   5

   Toss cucumber, feta cheese , tomatoes, cannellini beans, olives, and red onion (to taste) into dressing. Season with salt and pepper.

   feta cheese: ½ cup
6. 6

   Serve chopped Greek salad with toasted pita on top.