¼CupGreen onionsthinly sliced, white and light green portions only
¼CupBlack oliveschopped, pitted, ripe
Instructions
Heat oven to 350°F.
On a large baking sheet, arrange torn pita in even layer; bake until crisp, about 15 minutes. Let cool.
Meanwhile, in a large saucepan, bring 5 cups of water to a boil. Add potatoes and return to a boil. Reduce heat and simmer until tender, about 2 minutes. Drain and cool.
In a large bowl, combine pita, potatoes, tomatoes, and cucumber. Add dressing; toss lightly to coat.
Place romaine in large serving bowl. Mound vegetables over lettuce. Sprinkle with olives and green onion.
Dressing
In blender container, combine feta cheese, yogurt, dill, mint, and garlic; process until smooth.