Greek Salad with Grilled Pita

Greek salads are often too drenched in oil for my taste, but this version is lighter, with the ingredients more finely chopped.  The grilled pita idea came from a Greek coffee shop in Ocean City.  It is just the right addition to make the meal more solidified.

Salad greens, your choice (classic is iceberg, not very nutritious)
1 tomato, chopped
1 green pepper, chopped
1 or 2 hard-boiled eggs, sliced
about a dozen olives, pitted if possible, and halved
a few oz. crumbled feta cheese
your choice: chunked cucumbers, anchovies, artichoke hearts
any Italian salad dressing

This serves 2 as a main dish.  It is really attractive served in a low flat bowl.

For the grilled pita: take 2 whole wheat pitas or naans, cut into halves or quarters, and fry in a little olive oil till browned.  So simple, really good.

This is a nice summer dinner.  Also nice for shalosh seudah guests.