Greek Pita Bread Salad

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: DRESSING:

2 tablespoons red wine vinegar

½ teaspoon dried oregano

½ teaspoon Dijon mustard

3 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

1 clove garlic, minced or pressed

½ teaspoon sugar

Pinch of salt and pepper

subheading: TOASTED PITAS:

4 6- to 8-inch pita flatbreads (not pita pockets), I use this homemade version

½ teaspoon dried oregano

Pinch coarse kosher salt

1 tablespoon olive oil

subheading: SALAD:

1 15-ounce can chickpeas (or garbanzo beans), rinsed and drained

1 cup black or kalamata olives, halved

1 cup diced cucumber, peeled or unpeeled, your choice

1 pint cherry tomatoes, halved

1 cup crumbled feta cheese

Directions at melskitchencafe.com

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