- medium zucchini - 3 pieces
- grape tomatoes - 4 pieces
- dry dill - 1 st. a spoon
- olive oil - 3 items. spoons
- Salt and ground pepper - - To taste
- lavash - 2 pieces
- red wine vinegar - 2 Art. spoons
- salad - 360-420 grams
- feta cheese - 120 grams
- pitted black olives - 1/4 cup
Heat the oven, line the baking sheet with baking paper. On the sheet put the zucchini, tomatoes, dill, 1 tablespoon of oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Bake until done, from 20 to 25 minutes. Allow to cool. Wipe sheet with a clean paper towel. Lay the broken lavash on a baking sheet, fry until lightly brown, 1 to 3 minutes on each side. Allow to cool. In a bowl, mix the vinegar and the remaining 2 tablespoons of oil with 1/2 teaspoon of salt and 1/8 teaspoon of pepper, whisk together. Divide the salad, zucchini mixture, pieces of pita bread, feta cheese and olives into 4 plates, pour over the dressing and serve to the table.
Servings: 4