Chopped Greek Salad

🥘 Ingredients

• balsamic vinegar
  4 tbps
• black olives
  2 oz
• cannellini beans
  2 box
• feta cheese
  1 c
• garlic
  4 clove
• grape tomatoes
  8 oz
• lemon
  2 unit, zest
• olive oil
  2.667 tbsp
• oregano
  ½ oz
• pepper
• persian cucumber
  2 unit
• red onion
  1 unit
• salt
• whole wheat pitas
  4 unit

🍳 Cookware

• large pan
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Zest lemon , then juice one half. Mince or grate garlic . Cut persian cucumber into 3/4-inch cubes. Halve, peel, and thinly slice half the red onion . Halve black olives and grape tomatoes . Finelly chop oregano leaves. Drain and rinse cannellini beans .

   lemon: 2 unit, garlic: 4 clove, persian cucumber: 2 unit, red onion: 1 unit, black olives: 2 oz, grape tomatoes: 8 oz, oregano: ½ oz, cannellini beans: 2 box
2. 

   2

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

   olive oil: 2.667 tbsp, lemon: zest, salt, pepper
3. 

   3

   Cut whole wheat pitas into thin strips. Place the strips onto a baking sheet and drizzle with olive oil. Presently, bake in the oven, until slightly crispy, ⏱️ 5 minutes .

   whole wheat pitas: 4 unit
4. 4

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

   lemon, balsamic vinegar: 4 tbps
5. 

   5

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

   feta cheese: 1 c
6. 6

   Serve the chopped Greek salad with the toasted pita on top and dig in.