BBQ Feta with pitta salad

Great with this delicious Greek pitta salad.

Makes 6 to 8 servings.

1 BBQ feta with Moroccan harissa salsa
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 2 small garlic cloves, minced
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon dried mint
  • 6 tbsp extra-virgin olive oil
  • salt
  • 2 pitta breads, halved, toasted until golden brown, broken into bite-size pieces
  • 1tbsp extra-virgin olive oil
  • Sea salt
  • 3 medium ripe tomatoes, chopped, or 15 cherry tomatoes, halved
  • 1 cucumber, quartered lengthwise, thinly sliced crosswise
  • 6 spring onions  thinly sliced
  • 2 Little Gem or baby romaine lettuces,  cut crosswise into strips
  • 2 tbsp flat-leaf parsley leaves – chopped
  • 1 tbsp fresh mint leaves
  • Ground sumac (optional)
  • Cook BBQ feta according to pack instructions
For dressing:
  • Combine sumac, lemon juice,  pomegranate molasses, garlic,  vinegar and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired
For salad:
  • Place pitta pieces in a medium bowl; pour oil over and toss to coat. Season pitta to taste with salt
  • Mix tomatoes and next 5 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pitta; toss once. Sprinkle sumac over, if desired
  • Serve with baked feta for a delicious main meal