Greek Salad

Ingredients:
For the Flatbread:
2 pieces lavash (or large pita bread, split in half)
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt & freshly ground pepper

For the Salad:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano. Season with salt and pepper. Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss. Serve salad with the seasoned flatbread.

Meditteranean Layer Dip

Ingredients:
hummus
plain fat-free greek yogurt
sliced fresh spinach
chopped roasted red peppers
chopped cucumbers
chopped tomatoes
black olives
chopped green onions
feta
chopped parsley
fresh lemon juice

Directions:
On a platter or plate, spread a thick layer of hummus.Top this with thin layer of greek yogurt, spreading almost to the edge, but leaving a 1/4-1/2 inch of the hummus uncovered.Next add a few handfuls of sliced fresh spinach.Top the spinach with the chopped peppers, cucumbers, tomatoes, olives, green onions, and parsley.Sprinkle the desired amount of feta cheese over top and squeeze the juice from 1/2 or 1 lemon over the entire dip.Serve with pita chips.Refrigerate leftovers.