Recipe information
Yield
Serves 4
Ingredients
3 tablespoons olive oil
3 tablespoons red-wine vinegar
1 teaspoon minced garlic
Coarse salt and fresh ground pepper
1 head romaine lettuce, cut into bite-size pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 ounces)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved, and thinly sliced
1/2 cup kalamata olives, pitted
Seasoned Flatbread (recipe below)
Seasoned Flatbread
2 pieces lavash (or large pita bread, split in half)
1 tablespoon olive oil
2 teaspoons red-wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and fresh ground pepper
(serves 4)
Preparation
Step 1
In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss. Serve the salad with the seasoned flatbread.
Seasoned Flatbread
Step 2
Preheat the oven to 400°F. Line a baking sheet with parchment; place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest, and garlic. Brush the mixture evenly over the lavash; sprinkle with the oregano. Season with salt and pepper. Bake until golden and crisp, 5 to 10 minutes. Break in half, and serve.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
