Pita Chip Chopped Salad

This salad is adapted from one I found from Bobby Flay. I love his food, but I always feel like he needs to edit himself since the amount of ingredients can be staggering. I removed a few here to make it just right. My sister and I visited his Mesa Grill restaurant in New York in our early 20s and loved it, but when we tried to replicate some of his recipes, we found that it was complicated finding all of the ingredients. This is a really light salad that can be served alongside seafood or grilled chicken. Perfect for a summertime meal!

Ingredients

Chopped romaine lettuce leaves (one small head)

Chopped arugula (2 cups)

Chopped radicchio (about ½ of a head)

½ can of chickpeas, drained and washed

1 ½ cups quartered grape tomatoes

2 Persian cucumbers cubed

½ cup chopped dill

1 cup green olives chopped

½ cup of pita chips crushed

1 small shallot chopped

1/3 cup olive oil

2 tbsps. lemon juice

1 tbsp. white wine vinegar

2 tsps. Honey

2 tsps. Dijon mustard

Sea salt and fresh ground pepper

1. Place chopped lettuce (radicchio, romaine, and arugula) in a large bowl and add tomatoes, olives, chickpeas, cucumbers, and dill. Toss together and add crushed pita chips.

2. Make the dressing: In a glass measuring cup add chopped shallot, olive oil, lemon juice, white wine vinegar, honey, and Dijon mustard. Whisk everything together and add salt and pepper to taste.

3. When ready to serve, toss the dressing with the salad ingredients and serve immediately. The pita chips will dampen if the dressing is added too early! Only add it when ready to eat!