When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Chopped Salad With Feta, Chickpeas, and Pita Croutons
Summer is a perfect time to serve burgers and salad. Sara Moulton offers unique recipes for both that are sure to please the pickiest palates. Good Morning America brought in Sara for the kickoff to summer 2003 to show off this tasty salad.
3/4 cup extra virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet or hot paprika
Three 6-inch pita breads with pockets
Kosher salt to taste
3 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper to taste
6 cups loosely packed arugula
6 cups loosely packed mesclun
2 large red bell peppers, coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 pound cherry tomatoes, quartered
1 1/2 cups cooked or drained, rinsed, and dried canned chickpeas
1 1/2 cups crumbled feta cheese
1 1/2 cups diced dill pickles
Preheat the oven to 400 degrees F.
Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into two rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles or one-inch pieces and arrange in one flat layer on a large baking sheet. Bake until golden and crisp, about five minutes. Sprinkle with slat when just out of the oven.
Whisk the vinegar, mustard, salt, and peppper in a large serving bowl until blended. Slowly pour in the remaining olive oil, whisking to form a smooth dressing.
Just before serving, pile the arugula and mesclun in the center of the bowl on top of the dressing. Surround with the peppers, tomatoes, chickpeas, feta, and pickles. Add the pita croutons, toss, and serve.