We take the extra step of grilling the bell peppers along with the pita wedges to add a big of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.
This gastropub favorite usually features a heaping portion of steak, butter-yellow croutons, and a blanket of creamy dressing. Our more balanced version includes avocado and a vinaigrette that complements the vegetables instead of disguising them. A little meat goes a long way: just 12 ounces is plenty to serve 4.