Romaine Salad with Bright Mediterranean Vinaigrette

This was a great dinner in itself. I never considered putting herbs into a salad (duh), but they add such a brightness and variation of flavor to a salad.

Ingredients

• 2 pitas

Dressing

• 1.5 T fresh lemon juice
• 1/4 c EVOO
• 1 t brown rice vinegar
• 1/4 t ground cumin
• 1/4 sea salt

Salad

• 6-8 romaine hearts, roughly chopped
• 1 english cucumber, peeled, seeded, and cut into small pieces
• 1 pint cherry tomatoes, halved
• 3-4 oz organic feta cheese
• 1 c olives, pitted, halved lengthwise
• 1/4 fresh mint
• 1/4 c fresh flat-leaf parsley

Bake the pitas 8-10 minutes until golden. Cool. Break into small pieces.

Whisking all dressing ingredients and set aside.

Toss the romaine with the dressing. Top with rest of salad. Sprinkle mint, parsley, and broken pita chips on top.

Toss salad at the table and serve on individual plates.