Prepare the grill over medium heat. Brush the peppers, zucchinis, and pita bread with oil on both sides. Sprinkle with salt and pepper. Grill the vegetables, turning occasionally until tender and slightly roasted, about 6 minutes.
Transfer the vegetables to a tray lined with aluminum foil.
Place the pita bread on the grill until crispy and lightly toasted, flipping as necessary, for about 3 minutes.
Transfer the pita bread to the baking tray along with the vegetables and let cool.
Cut the pita bread into small pieces, approximately 2 and 1/2 centimeters.
Cut the peppers lengthwise and then into small cubes (1 cm). Cut the zucchinis in half and then crosswise into one-centimeter pieces and place them in a large bowl; add the cucumber, cherry tomatoes, scallions, olives, mint, and cilantro. Mix everything and add the pita bread pieces.
Mix 1/2 cup of olive oil, lemon juice, and cumin in a small bowl and season with salt and pepper. Drizzle our salad with this dressing, add the feta cheese. Gently toss with the salad.
Transfer the salad to a large bowl and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?