Greek Salad with Pita Chips

Greek Salad with Pita Chips

Crisp cucumbers and juicy tomatoes meet tangy feta and crunchy baked pita chips.

Total 30 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Greek salad pairs crisp vegetables, briny olives, and salty feta with a tangy lemon-oregano dressing, then adds crunch with homemade baked pita chips. It works well as a light lunch or a side for grilled chicken or lamb, and it comes together without any cooking beyond toasting the pita.

Ingredients

  • 2 pita breads
  • 2 tablespoons olive oil, for brushing pita
  • 1/2 teaspoon salt, for pita chips
  • 4 cups romaine lettuce, chopped
  • 2 cups tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup red bell pepper, chopped
  • 1/3 cup Greek vinaigrette dressing
  • 1 tablespoon fresh oregano, chopped

Method

  1. Preheat the oven to 375°F (190°C). Cut each pita bread into 8 wedges, brush both sides lightly with olive oil, and arrange in a single layer on a baking sheet.

  2. Sprinkle the pita wedges with salt and bake until golden and crisp, flipping once halfway through.

  3. While the pita chips bake, combine the romaine, tomatoes, cucumber, red onion, kalamata olives, feta, and red bell pepper in a large bowl.

  4. Drizzle the Greek vinaigrette over the salad and toss gently to coat evenly.

  5. Sprinkle the fresh oregano over the salad and divide among bowls.

  6. Remove the pita chips from the oven and let cool for 5 minutes before serving alongside the salad.

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Rate this recipe

★ 4.6 (1)

Greek Salad with Pita Chips

This Greek salad pairs crisp vegetables, briny olives, and salty feta with a tangy lemon-oregano dressing, then adds crunch with homemade baked pita chips. It works well as a light lunch or a side for grilled chicken or lamb, and it comes together without any cooking beyond toasting the pita.

30 min 4 servings 320 cal

Ingredients

  • 2 pita breads
  • 2 tablespoons olive oil, for brushing pita
  • 1/2 teaspoon salt, for pita chips
  • 4 cups romaine lettuce, chopped
  • 2 cups tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup red bell pepper, chopped
  • 1/3 cup Greek vinaigrette dressing
  • 1 tablespoon fresh oregano, chopped

Method

  1. 1

    Preheat the oven to 375°F (190°C). Cut each pita bread into 8 wedges, brush both sides lightly with olive oil, and arrange in a single layer on a baking sheet.

  2. 2

    Sprinkle the pita wedges with salt and bake until golden and crisp, flipping once halfway through.

  3. 3

    While the pita chips bake, combine the romaine, tomatoes, cucumber, red onion, kalamata olives, feta, and red bell pepper in a large bowl.

  4. 4

    Drizzle the Greek vinaigrette over the salad and toss gently to coat evenly.

  5. 5

    Sprinkle the fresh oregano over the salad and divide among bowls.

  6. 6

    Remove the pita chips from the oven and let cool for 5 minutes before serving alongside the salad.