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Ingredients

• 1/4 c chopped jarred pepperoncini
• 1/2 Tbsp pepperoncini brine
• 1 1/2 tsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 6 Tbsp extra-virgin olive oil
• 2 c cherry tomatoes, halved
• 1 (15oz) can chickpeas, drained and rinsed
• 1 cucumber, peeled, halved length-wise, seeded, and sliced thin
• 1 c crumbled feta cheese
• 3/4 c pitted kalamata olives, halved
• 1/2 small red onion, halved and sliced thin
• 2 (10 inch) pita breads, torn into 1-in pieces
• 1 garlic clove, minced
• 1/3 c chopped fresh parsley
• salt and pepper

Description

This Recipe I Found In Cook's County Magazine And Decided To Try For Dinner Party. This Salad Has Unique Mediterranean Taste. I Added Toasted Pita Bread Right Before Serving And…

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