• 1 flatbread (see flatbread recipe for instructions)
  • ¼ cup packed mint, minced
  • ¼ cup packed parsley, minced
  • zest of 1 lemon
  • 3 tablespoon rice wine vinegar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon fresh cracked black pepper
  • ¼ cup extra virgin olive oil
  • 1-2 medium vine ripened tomatoes, seeded and minced
  • 1 medium cucumber, seeded and sliced
  • ¼ cup red onion (or 1 small red onion), minced
  • ¼ cup feta cheese
  • 5-6 cups braising mix, rinsed and dried
Equipment:
1 medium stainless steel bowl
1 large bowl
1 whisk

Directions:

  1. Preheat oven to 375 degrees F. Heat flatbread for 7-10 minutes, until brown. Set aside to let cool completely. (To use up leftover flatbread: heat for 3-4 minutes until toasted).
  2. To make dressing: in stainless steel bowl, combine mint, parsley, lemon zest, vinegar, salt and pepper. Slowly whisk in olive oil. Set aside.
  3. In large bowl, combine the seeded tomatoes, cucumbers, red onion, feta cheese. Add braising mix, and toss to combine.
  4. Drizzle the dressing over the salad and toss to evenly coat.
  5. Tear toasted flat bread into pieces and add to salad.
  6. Optional: zest some additional lemon onto top of salad.
  7. Serve.
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