Greek Salad With Crispy Pita - Ellie Krieger

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon finely grated zest and 2 tablespoons juice from 1 lemon
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)
• 2 cups lightly packed baby spinach leaves
• 1/2 large English (seedless) cucumber, cut in half lengthwise, then thinly sliced into half-moons
• 1 pint cherry or grape tomatoes, each cut in half
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1 scallion (white and green parts), thinly sliced
• 4 ounces feta cheese, crumbled (1 cup)
• 2 ounces whole-wheat pita chips (about 24), broken into pieces