Greek Pita Bread Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Salad
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Cuisine
Mediterranean
Greek Pita Bread Salad
Description
The Greek Pita Bread Salad uses torn pieces of pita bread toasted with oregano, salt, and olive oil for a crispy, herb-scented base. This is combined with a salad featuring chickpeas for protein, briny black or kalamata olives, refreshing diced cucumber, sweet cherry tomatoes, and crumbled feta cheese, creating a blend of textures and flavors. The dressing, made with red wine vinegar, fresh lemon juice, Dijon mustard, garlic, and olive oil, delivers bright acidity and herbal notes that tie the salad together.
After preparing the dressing, the bread is toasted in the oven until crisp to prevent sogginess. The salad ingredients are tossed with the dressing and rested for 10 to 15 minutes to develop flavor before the toasted pita is gently folded in just before serving, maintaining the crunch of the bread. This method ensures the salad keeps a balanced texture and can be served as a light meal or side dish.
The salad is best enjoyed immediately after adding the toasted pita to avoid sogginess, and leftovers should be served without the bread mixed in, adding fresh toasted pita separately when eating.
Ingredients
Dressing:
- 2 tablespoons red wine vinegar
- ½ teaspoon oregano dried
- ½ teaspoon Dijon mustard
- 3 tablespoons lemon juice freshly squeezed
- 4 tablespoons olive oil
- 1 clove garlic minced or pressed
- ½ teaspoon sugar
- Pinch salt
- Pinch black pepper
Toasted Pitas:
- 4 (6 to 8-inch) pita bread not pita pockets, flatbreads
- ½ teaspoon oregano dried
- Pinch kosher salt coarse
- 1 tablespoon olive oil
Salad:
- 1 (15-ounce) (15-ounce) can chickpeas or garbanzo beans, rinsed and drained
- 1 cup black olives halved, or kalamata olives
- 1 cup cucumber peeled or unpeeled, your choice, diced
- 1 pint cherry tomato halved
- 1 cup feta cheese crumbled
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
- Use torn pita bread that is not pocketed to get proper crispy pieces for the salad.
- For leftovers, store the salad without the toasted pita mixed in; add fresh toasted pita to individual servings to prevent sogginess.
- The dressing can be prepared in advance and refrigerated for several days.
- Adjust the amount of toasted pita added before serving to keep balance between bread and salad components.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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