Chopped Salad With Feta, Chickpeas, and Pita Croutons
Break Out Summer Dishes for a Memorial Day Get-Together
Memorial Day is a perfect day to serve burgers and salad. Sara Moulton offers unique recipes that are sure to please the pickiest palates.
Preheat the oven to 400 degrees F. Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into two rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles or one-inch pieces and arrange in one flat layer on a large baking sheet. Bake until golden and crisp, about five minutes. Sprinkle with slat when just out of the oven.
Whisk the vinegar, mustard, salt, and pepper in a large serving bowl until blended. Slowly pour in the remaining olive oil, whisking to form a smooth dressing.
Just before serving, pile the arugula and mesclun in the center of the bowl on top of the dressing. Surround with the peppers, tomatoes, chickpeas, feta, and pickles. Add the pita croutons, toss, and serve.
Recipes from Sara Moulton Cooks at Home, © 2003.
Main Ingredients: pita, chickpeas, cumin, paprika, dijon mustard
Course: Appetizer/Starter, Salad
More Info: Vegetarian