2pieceslavash or 1 large pita bread, split in half
2teaspoonsred wine vinegar
1/2teaspoonfinely grated lemon zest
kosher salt and freshly ground black pepper
3tablespoonsextra virgin olive oil
3tablespoonsred wine vinegar
Kosher salt and freshly ground black pepper
1headRomaine lettuce,cut into bite-sized pieces
1pintcherry or grape tomatoes,halved
3/4cupcrumbled feta cheese
1/2mediumred onion,sliced thinly
1largecucumber,halved and thinly sliced
PREPARE THE FLATBREAD:
Preheat oven to 400°F. Line a baking sheet with parchment paper; place the bread on top. In a small bowl, whisk together olive oil, vinegar, lemon peel, and garlic. Brush the mixture evenly over the lavash (or pita); sprinkle with oregano. Season with salt and pepper. Bake until golden and crisp, 5 to 10 minutes. Break into pieces.
PREPARE THE VINAIGRETTE:
In a large bowl, whisk oil with vinegar and garlic; season with salt and pepper.
ASSEMBLE THE SALAD:
Put all salad ingredients in a bowl and toss with the vinaigrette. Serve with the toasted flatbread.