You can add all kinds of things that are traditional in Greek salads, such as red onion (I'm not a raw onion girl myself) or chopped pepperoncinis (totally would have included them if I had any), or chickpeas, or diced roasted red peppers. Just keep it simple - the more you add to this salad, the less character it will have. Counter-intuitive, I know - but trust me. The bottom line is you have a great contrast of textures, with just the right amount of saltiness. It's refreshing, crisp, and satisfying.
Greek Salad with Seasoned Flatbread
adapted from Everyday Food's Great Food Fast
1 large piece whole wheat lavash
1/2 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon finely grated lemon zest
1/2 teaspoon dried oregano
salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt and pepper
1 small head of romaine, chopped into bite-sized pieces
1 medium vine-ripened tomato, diced
2 persian cucumbers, halved lengthwise and thinly sliced
1/4 cup kalamata olives, pitted
4 ounces feta cheese, cut into cubes
1. Preheat toaster oven (or oven) to 400. Line a baking sheet with parchment. Lay the lavash on it. In a small bowl, whisk together the oil, vinegar, and lemon zest. Brush evenly over the lavash, sprinkle with oregano, salt and pepper to taste, and bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.
2. In the same bowl you whisked the dressing for the lavash, whisk the dressing for the salad - add the oil and vinegar, and season with salt and pepper. In a large bowl combine lettuce, tomato, cucumber, olives, and feta. Drizzle the dressing over the salad and toss everything together.
3. Serve salad with flatbread.