Ryan and I tag-teamed this salad one night when we were in a huge rush after work. Working together, we managed to make it start-to-finish in twenty minutes! We modified the amounts of the ingredients since it was only for two of us and I wasn't sure how leftovers would fare, but I posted the full recipe below. I also used leftover focaccia bread (and didn't grill it), rather than the pita bread, but next time I'll go the pita bread route.

I can't say enough good things about this dish. It's colorful, flavorful, and will make you full! Make it, and make it soon!

-Olive oil

-4 zucchini

-2 peppers, red and/or yellow

-3 pita breads

-1 1/2 cups cucumber, peeled and chopped into 3/4 inch cubes

-1 large tomato, chopped (I used grape tomatoes, sliced in half)

-3/4 cup green onions, chopped

-1 cup pitted or halved kalamata olives

-1/2 cup fresh chopped mint

-1/4 cup chopped parsley

-3/4 cup crumbled feta cheese

-1/4 cup olive oil

-1 lemon, squeezed

-1 tsp cumin

-salt & pepper

1. Heat grill to high. Cut the zucchinis in half (length-wise) and cut the peppers in large chunks. Separate pita layers so that there are 6 totals. Brush everything with olive oil and season with salt & pepper. Grill the vegetables for 2-3 minutes, until they are slightly tender. Grill pitas for approximately 1 minute.

2. Mix remaining vegetables and herbs in a large bowl.

3. Cut vegetables and pita bread into bite-sized pieces. Toss grilled vegetables and pita with everything else in the large bowl. Sprinkle with feta cheese.

4. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper. Pour over salad and mix well. Serve immediately.

This post is linked to Eat at Home.