Greek Pita Chip Salad
User Reviews
5
Greek Pita Chip Salad
Description
Greek Pita Chip Salad features a blend of fresh vegetables like tomatoes, cucumbers, red bell peppers, and red onions, complemented by salty feta cheese and briny kalamata olives. The pita chips add a crunchy texture that contrasts with the juicy, tender vegetables. The salad is dressed with a simple vinaigrette of olive oil, red wine vinegar, garlic, salt, pepper, and optional sugar to balance acidity. Fresh herbs such as parsley and mint provide a subtle herbaceous note enhancing the flavors.
The salad is prepared by combining all the salad ingredients and tossing them with the vinaigrette just before serving, which helps keep the pita chips crisp. This dish works well as a light lunch, a side salad with grilled meats, or a Mediterranean-inspired appetizer.
For ease, the salad can be prepped and refrigerated before adding the vinaigrette, but it is best served freshly tossed to maintain the texture of the pita chips. Leftover dressed salad should be consumed within two days as the chips will soften and the salad may become watery over time.
Ingredients
Salad
- 2 cups diced tomatoes from about 2 to 3 medium/large, seeded if desired
- 1 ½ cups cucumber from about half of one cucumber, English, diced
- 1 ½ cups red bell pepper from about 1 medium/large pepper, seeded, diced
- 1 to 1 ½ cups Pita chips I crush them in my palm, lightly crushed
- ½ to ¾ cup feta cheese crumbled or diced
- ½ cup red onion rinse under warm water to take the bitey edge off, small-diced
- ½ cup kalamata olives sliced if desired (black olives may be substituted)
- ⅓ cup flat-leaf parsley finely minced (regular parsley may be substituted, fresh, Italian
- 2 to 3 tablespoons mint finely minced, fresh
Vinaigrette
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic finely minced or pressed
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon sugar optional and to taste (takes the edge off the acidity from tomatoes and peppers)
Instructions
For the Salad:
- To a large bowl, add all ingredients and toss to combine; set aside.
For the Vinaigrette:
- To a glass jar with a lid, add all ingredients and shake vigorously to combine. Taste and make any necessary flavor tweaks, i.e. more salt, pepper, sugar, etc.
- Evenly drizzle the vinaigrette over salad and toss to combine before serving.
Notes
- You can assemble the salad and refrigerate it for up to 24 hours before adding the vinaigrette.
- After adding the vinaigrette, serve the salad immediately to preserve the crunch of the pita chips.
- Leftover dressed salad can be stored airtight in the refrigerator for up to two days but will lose crunch and become more watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 645kcal | 32% |
| Carbohydrates | 74g | 25% |
| Protein | 15g | 30% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 26g | 153% |
| Cholesterol | 13mg | 4% |
| Sodium | 1507mg | 63% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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