A chopped salad, full of contrasting flavors and textures and bound by a zingy vinaigrette, is a great quick and easy meal. Red bell peppers, romaine, cucumber, and cherry tomatoes are available year-round, making this satisfying main a staple worth keeping in rotation. We take the extra step of grilling the bell peppers along with the pita to add a bit of char and smoky depth. You could also broil the peppers until blackened and peel, and broil the pita until toasted. A can of unsalted cannellini beans is the pantry hero of this salad, though canned chickpeas would also work.
How to Make It
Heat a grill pan over medium-high. Coat pan with cooking spray. Remove seeds and membranes from bell pepper; cut into quarters. Add bell pepper to pan; cook 4 minutes on each side or until tender and charred. Remove bell pepper from pan; cut into bite-size pieces.
Combine 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, and 1/8 teaspoon salt in a bowl. Brush oil mixture evenly over both sides of all pita rounds. Add pita rounds to pan; cook 2 minutes on each side or until well marked. Cut each pita into 6 wedges.
Combine remaining 3 tablespoons oil, vinegar, juice, and mustard in a large bowl, stirring with a whisk. Stir in remaining 1 teaspoon oregano, remaining 1/4 teaspoon salt, and black pepper. Add charred red bell pepper, lettuce, cucumber, tomatoes, olives, and beans to bowl; toss well to combine. Divide salad among 4 plates; top evenly with cheese. Serve with grilled pita wedges.
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