Greek Salad with Zucchini & Tomatoes

  • 1 zucchini, halved lengthwise and sliced 1 inch thick crosswise
  • 1 pints (about 4 cups) grape tomatoes
  • 1 teaspoon dried dill
  • 2 tablespoons olive oil
  • Pinch sea salt and cayenne pepper
  • 2 (6-inch) pita breads, split horizontally
  • 1 tablespoons red-wine vinegar
  • 1 romaine-lettuce hearts cut into 1-inch pieces
  • 1 ounce feta cheese
  • Kalamata olives, pitted

On sheet (or pan), toss zucchini and tomatoes with dill, 1 oil, pinch sea salt, and cayenne pepper. Broil until slightly charred. Place split pitas on sheet (or pan); broil until lightly browned Cool, then break into small pieces. In a small jar or bowl, combine vinegar and remaining 1 tablespoon oil with pinch salt and cayenne pepper.  Whisk until combined and thickened. Divide romaine lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired. Serves 2

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Pine nuts or pine nut oil.