Categories: Salad

Ingredients

• Cooking spray
• 1 large red bell pepper
• 1/4 cup olive oil, divided
• 2 tsp chopped fresh oregano, divided
• 1/2 tsp garlic powder
• 3/8 tsp kosher salt, divided
• 3 (6 1/2-in.) whole-wheat pita rounds
• 1 tbsp. white wine vinegar
• 1 tbsp. fresh lemon juice
• 2 tsp Dijon
• 1/4 tsp black pepper
• 4 cups chopped romaine lettuce
• 1 1/2 cups chopped English cucumber
• 1 cup halved cherry tomatoes
• 15 oz. can cannellini beans, rinsed and drained
• 1 oz. feta cheese, crumbled

Directions

1. Heat a grill pan over medium-high. Coat pan with cooking spray. Remove seeds and membranes from bell pepper; cut into quarters. Add bell pepper to pan; cook 4 minutes on each side or until tender and charred. Remove bell pepper from pan; cut into bite-size pieces.

2. Combine 1 tbsp. olive oil, 1 tsp oregano, garlic powder, and 1/8 tsp salt in a bowl. Brush oil mixture evenly over both sides of all pita rounds. Add pita rounds to pan; cook 2 minutes on each side or until well marked. Cut each pita into 6 wedges.

3. Combine remaining 3 tbsp. oil, vinegar, juice, and mustard in a large bowl, stirring with a whisk. Stir in remaining 1 tsp oregano, remaining 1/4 tsp salt, and black pepper. Add charred red bell pepper, lettuce, cucumber, tomatoes, and beans to bowl; toss well to combine. Divide salad among 4 plates; top evenly with cheese. Serve with grilled pita wedges.

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