Fattoush Salad with Feta

HONEY-LEMON DRESSING

2 tbsp lemon juice

1 tbsp ground sumac

1 tsp honey

¼ cup olive oil

SALAD

2 whole pitas

2 cups resh baby spinach

2 medium tomatoes, seeded and chopped

1 small cucumber, chopped

½ small red onion, thinly sliced

3 radishes, thinly sliced

2 green onions, chopped

¼ cup mint leaves, chopped

salt and pepper to taste

4 oz Odyssey® Traditional Feta cheese, thinly sliced

cubed cooked chicken (optional)

hard-boiled eggs, peeled and halve (optional)

lemon wedges (optional)

Honey-Lemon Dressing

Whisk the first three ingredients in a small bowl until blended. Slow whisk in olive oil. Set aside.

Salad

Grease grill grate. Heat grill to medium.

Grill pitas, covered, over medium for 1-2 minutes on each side until toasted. Cool slightly; cut into strips.

Toss the spinach, tomatoes, cucumber, red onion, radishes, green onions and mint in a large salad bowl. Drizzle with reserved dressing; toss to coat. Season with salt and pepper to taste.

Transfer to a serving platter. Arrange feta and pita strips on top of salad. Top with chicken, eggs and lemon wedges if desired.

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