"My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view."
- Preheat broiler. Place pepper on foil lined sheet and broil abut 15 minutes, turning once or twice until blackened evenly. Remove to bowl: cover with plastic wrap and cool. Peel, seed and dice. Set aside.
- Brush pita with 1 Tbsp. olive oil. Broil about 3 minutes per side or till edges begin to curl and bread is firm. Sprinkle with pinch of coarse salt and let cool. Break pita into 1/2 inch pieces.
- Dressing: Combine garlic, parsley, mint, basil, lemon juice in small bowl. Slowly whisk in 1/2 cup olive oil.
- In large salad bow. combine romaine lettuce, cucumber, roasted bell pepper, chick peas, tomatoes and onions. Add dressing; toss well. Add pita and toss again. Season with salt & pepper. Top with feta and drizzle with oil. (4 servings)