Greek Salad With Lavash

• 2 pieces lavash bread
• 2 tbsp olive oil
• 2 tbsp fresh mint leaves, finely chopped
• 2 tbsp salt flakes
• 1 lb mixed baby tomatoes, halved
• 9 oz mixed olives
• 8 None small cucumbers, quartered lengthwise into batons
• 1 None red pepper, seeded, chopped
• 4.5 oz feta cheese, cubed
• None None Dressing
• 1 cup extra virgin olive oil
• 2 tbsp fresh mint leaves
• 2 tbsp fresh oregano leaves
• 3 tbsp fresh parsley leaves
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced

1. Preheat oven to 350u0b0F. Line 2 baking trays with parchment paper.
2. Brush 1 side of bread with oil then sprinkle with mint and salt. Cut each piece into 8 wedges then transfer to prepared trays. Bake for 10 mins, until golden and crisp.
3. In a large bowl, combine tomatoes, olives, cucumbers, pepper and feta. Set aside.
4. To make the dressing, combine all ingredients in a food processor and process until smooth. Season. Add to salad and toss to combine. Serve with lavash chips.

bread, olive oil, mint, salt, mixed baby tomatoes, mixed olives, cucumbers, red pepper, feta cheese, dressing, extra virgin olive oil, mint, oregano, parsley, red wine vinegar, mustard, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/30987 (may not work)