Greek Pita Bread Salad

Name: Greek Pita Bread Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 2 tablespoons red wine vinegar; ½ ½ teaspoon dried oregano; ½ ½ teaspoon Dijon mustard; 3 3 tablespoons freshly squeezed lemon juice; 4 4 tablespoons olive oil; 1 1 clove garlic; ½ ½ teaspoon sugar; Pinch of salt and pepper; 4 4 (6 to 8-inch) Pita flatbreads; ½ ½ teaspoon dried oregano; Pinch coarse kosher salt; 1 1 tablespoon olive oil; 1 (15-ounce) 1 (15-ounce) can chickpeas; 1 1 cup black or kalamata olives; 1 1 cup diced cucumber; 1 1 pint cherry tomatoes; 1 1 cup crumbled Feta cheese

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6 servings
Course
Salad
Cuisine
Mediterranean

Greek Pita Bread Salad

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Dressing:

2 2 tablespoons red wine vinegar
½ ½ teaspoon dried oregano
½ ½ teaspoon Dijon mustard
3 3 tablespoons freshly squeezed lemon juice
4 4 tablespoons olive oil
1 1 clove garlic minced or pressed
½ ½ teaspoon sugar
Pinch of salt and pepper

Toasted Pitas:

4 4 (6 to 8-inch) Pita flatbreads not pita pockets
½ ½ teaspoon dried oregano
Pinch coarse kosher salt
1 1 tablespoon olive oil

Salad:

1 (15-ounce) 1 (15-ounce) can chickpeas or garbanzo beans, rinsed and drained
1 1 cup black or kalamata olives halved
1 1 cup diced cucumber peeled or unpeeled, your choice
1 1 pint cherry tomatoes halved
1 1 cup crumbled Feta cheese

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Instructions

Whisk all the dressing ingredients together until well combined. Set aside (the dressing can be refrigerated, covered, for several days).
Preheat the oven to 400 degrees F.
Tear each pita bread into 1-inch pieces onto a rimmed baking sheet. Toss the torn bread pieces with the oregano, salt and olive oil. Bake for 10-15 minutes, stirring once or twice, until the bread is toasted but not burned.
In a large bowl, toss all the salad ingredients together with the dressing (whisk the dressing to recombine if it has been sitting for a while). Let the salad sit for 10-15 minutes with the dressing.
Stir in the toasted pita bread right before serving giving the salad a good toss to mix everything together. Depending on the size of your pita flatbreads that you tore into pieces, you might want to stir in the bread gradually so the salad isn't overwhelmed by bread. Serve immediately.

Notes

Pitas: I use this homemade version.
Leftovers: if you think you might have leftovers of this glorious salad, serve it by tossing each individual serving with the toasted bread (instead of stirring the bread into the large bowl of salad). Soggy pita bread does not a yummy salad make. When eating the leftovers, do the same thing and toss a few pieces of the leftover bread with the portion of salad you want to enjoy.

Nutrition Information

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Serving 1 Serving Calories 414kcal (21%) Carbohydrates 41g (14%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 6g (30%) Cholesterol 22mg (7%) Sodium 792mg (33%) Fiber 8g (32%) Sugar 7g (14%)