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2 9’ Pita Bread

½ pound Tomatoes, chopped

6 oz Cucumbers – peeled, seeded and diced

3 oz Green Onions, chopped

1 oz fresh Parsley, chopped

¾ oz fresh Mint, chopped

1 Pomegranate, seeds from one pomegranate

4 fl oz Mint Vinaigrette (see recipe)

8 oz Romaine Lettuce, cut into long strips

3 fl oz Mint Vinaigrette

8 oz Feta Cheese, divide into 4 chunks


Place pita in a 350 degree oven and bake for 2 ½ minutes on each side. Allow to cool and tear into bite size pieces. Combine vegetables and herbs with 4 fluid ounces of Mint Vinaigrette and allow to marinate for 30 minutes. In a large chilled serving bowl combine marinated vegetables, pita bread, romaine lettuce and 3 fluid ounces of Mint Vinaigrette. Toss well. Serve with 2 ounce chunks of feta cheese on the side. Serves – 4


Mint Vinaigrette

1 1/4 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

2 tbsp Lemon Juice

6 tbsp fresh Mint, chopped

1 tsp Honey

1/2 tsp Salt

¼ cup Mint Vinaigrette Infusion (see recipe)


Place all ingredients in a bowl and whisk to combine. Makes – 2 cups


Mint Vinaigrette Infusion

¼ cup Lemon Juice

3 tbsp fresh Mint, chopped


Place ingredients in a small sauce pan and bring to a boil. Remove from heat and allow to steep for 10 minutes. Strain out the mint and reserve the liquid infusion. Makes – ¼ cup




Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.



Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 |