80ml (1/3 cup) extra virgin olive oil
4 rounds (14.5cm-diameter) white pita bread, cut into 2cm thick strips
4 medium (about 175g each) Flavorite tomatoes, cut into 1cm thick slices
Salt and freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced
100g pitted kalamata olives, halved
150g greek feta, crumbled
1 tbs red wine vinegar
1 tbs small fresh oregano leaves
1 garlic clove, crushed
1. Heat 1 tbs of the oil in a large non stick frying pan over medium heat. Add the pita strips and cook for 1 minute each side until golden brown and crisp. Transfer to a plate lined with paper towel.
2. Divide tomato among serving plates. Season with salt and pepper. Sprinkle with green shallot, olive and feta.
3. Combine the remaining oil, vinegar, oregano and garlic into a screw top jar and shake until well combined.. Drizzle salad with dressing and top with pita strips.
Season with pepper and serve immediately.