Pita Salad with Tomatoes, Cucumber, and Herbs

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 cups cherry tomatoes halved
• 2 cups cucumber diced english
• 3 ounces feta cheese crumbled
• 0.3 cup flat-leaf parsley fresh finely chopped
• 0.5 cup mint leaves fresh chopped
• 0.3 cup green onions thinly sliced
• 0.5 teaspoon kosher salt 
• 6 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 3 7-inch pitas ()
• 0.5 cup onion red finely chopped
• 4 cups romaine lettuce coarsely chopped
• 1 teaspoon sugar 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 37
2. Arrange pitas on a baking sheet.
3. Bake at 375 for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.
4. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces.
5. Add pitas to salad; toss gently to combine.
6. Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk.
7. Drizzle dressing over salad; toss well to coat.
8. Let stand 30 minutes; serve at room temperature.