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Greek Chopped Salad with Toasted Pita Chips

Nesting Lane
Greek Chopped Salad with Toasted Pita Chips is a fresh salad with feta, chickpeas, olives, and crisp homemade pita chips.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Salad
Cuisine Greek
Servings 4

Equipment

Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Baking Sheet
Basting Brush

Ingredients
 

Salad:

  • 4 cups romaine lettuce finely chopped
  • 1 cup cucumbers finely chopped
  • 1 cup tomatoes finely chopped
  • ¼ cup red onion finely chopped
  • ½ cup kalamata olives sliced
  • 1 cup chickpeas drained and rinsed
  • ½ cup reduced-fat feta cheese crumbled
  • ⅓ cup Greek dressing

Garlic Oregano Pita Chips:

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Place the pita breads on a cutting board.
  • Using a sharp knife, cut around the outer edge of each pita bread.
  • Separate each pita bread into two thin circles.
  • Cut each pita circle into triangles.
  • In a small bowl, add olive oil, minced garlic, dried oregano, and salt.
  • Using a spoon, mix well.
  • Place the pita triangles on a baking sheet.
  • Using a basting brush, lightly brush the pita triangles with the olive oil mixture.
  • Bake for 5 to 7 minutes, or until the pita chips are lightly toasted and crisp around the edges.
  • Remove the baking sheet from the oven. Let the pita chips cool slightly.
  • In a large mixing bowl, add the chopped romaine lettuce, cucumbers, tomatoes, red onion, kalamata olives, drained and rinsed chickpeas, crumbled feta cheese,
  • Pour the Greek dressing over the salad. Using salad tongs or a large spoon, toss until the salad is evenly coated.
  • Serve the chopped salad with the warm garlic oregano pita chip

Notes

Tips and Tricks

Chop small - Chop the lettuce and vegetables small enough to fit on the pita chips. This makes the salad easier to scoop.
Use romaine for structure - Romaine holds up well after mixing with dressing. Iceberg works too if you want more crunch.
Add more oregano for stronger flavor - Sprinkle a little extra oregano over the pita chips before baking if you want more Greek-style flavor.
Watch the pita chips closely - Pita chips can brown fast near the end of baking. Check them at 5 minutes.
Serve soon after mixing - The salad has the best texture soon after the dressing is added.

Storing and Reheating

Store the Salad - Place leftover salad in an airtight container. Refrigerate for up to 2 days.
Store the Pita Chips - Place cooled pita chips in an airtight container at room temperature for up to 3 days.
Keep Separate - Store the salad and pita chips separately so the chips stay crisp.
Reheat the Pita Chips - Place pita chips on a baking sheet. Warm at 300 degrees Fahrenheit for 3 to 5 minutes, or until crisp again.
 

Nutrition

Calories: 360kcalCarbohydrates: 35gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 736mgPotassium: 442mgFiber: 7gSugar: 6gVitamin A: 4523IUVitamin C: 10mgCalcium: 97mgIron: 3mg
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