MONDAY MAY MUSING ~ MEDITERRANEAN CHOPPED SALAD

"My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view."

~ H. Fred Ale

May Garden Flowers

(Petunia, Sweet Potato Vine, Alpine poppy, Autumn fern, Gerbera daisy, Columbine, Centaurea, heuchera ~ Key Lime Pie - Creme Brulee)

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MEDITERRANEAN CHOPPED SALAD

~ Garden fresh and colorful ... like May

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1 large red bell pepper

1 large pocketless Greek pita

1/2 cup plus 1 Tbsp. extra-virgin olive oil

1 minced garlic clove

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1/3 cup fresh lemon juice

1 cup finely chopped romaine lettuce

1 large chopped English cucumber

1 (14 oz.) can rinsed chickpeas

4 seeded and diced Roma tomatoes

1/2 cup chopped scallions (green onions)

freshly ground black pepper

2/3 cup crumbled feta cheese

• Preheat broiler. Place pepper on foil lined sheet and broil abut 15 minutes, turning once or twice until blackened evenly. Remove to bowl: cover with plastic wrap and cool. Peel, seed and dice. Set aside.
• Brush pita with 1 Tbsp. olive oil. Broil about 3 minutes per side or till edges begin to curl and bread is firm. Sprinkle with pinch of coarse salt and let cool. Break pita into 1/2 inch pieces.
• Dressing: Combine garlic, parsley, mint, basil, lemon juice in small bowl. Slowly whisk in 1/2 cup olive oil.
• In large salad bow. combine romaine lettuce, cucumber, roasted bell pepper, chick peas, tomatoes and onions. Add dressing; toss well. Add pita and toss again. Season with salt & pepper. Top with feta and drizzle with oil. (4 servings)