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Overhead view of veggie grinder chopped salad in a black bowl with cucumbers, colorful bell peppers, red onion, olives, herbs, and crumbled cheese, surrounded by garlic pita chips on a rustic wooden table.

Veggie Grinder Chopped Salad

Nesting Lane
Veggie Grinder Chopped Salad is a healthy lunch or meatless dinner with crisp vegetables, creamy Italian dressing, and homemade garlic pita chips.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Cutting Board
Sharp Knife
Baking Sheet
Whisk

Ingredients
 

For the Garlic Pita Chips:

For the Salad:

  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes quartered
  • 1 cup cucumber diced
  • ¾ cup red bell pepper diced
  • ¾ cup yellow bell pepper diced
  • ½ cup banana peppers chopped
  • ⅓ cup red onion finely diced
  • ¼ cup sliced black olives
  • ¼ cup sliced green olives
  • 2 ounces provolone cheese chopped
  • 2 tablespoons chopped fresh parsley

For the Creamy Italian Grinder Dressing:

Instructions
 

  • Preheat the oven to 375°F.
  • Cut each pita round into triangles. Place the pita triangles on a large baking sheet.
  • Drizzle the pita triangles with olive oil. Sprinkle the garlic powder, Italian seasoning, and salt over the pita.
  • Toss until the pita pieces are lightly coated.
  • Bake for 7 to 8 minutes, or until crisp and lightly browned.
  • Remove the pita chips from the oven. Allow the pita chips to cool.
  • In a large mixing bowl, add the romaine lettuce, tomatoes, cucumber, red bell pepper, yellow bell pepper, banana peppers, red onion, black olives, green olives, provolone cheese, and parsley.
  • In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, oregano, black pepper, and salt.
  • Using a wire whisk, mix the dressing until smooth.
  • Pour the dressing over the salad. Toss until the ingredients are evenly coated.
  • Serve the pita chips on the side for scooping.

Notes

Tips and Tricks

Chop everything small - Keep the vegetables and cheese in small pieces so the salad is easier to scoop with the pita chips.
Dry the vegetables - Remove extra moisture from the lettuce and vegetables before assembling the salad. This keeps the dressing from becoming watery.
Adjust the dressing consistency - If the dressing is too thick, whisk in a teaspoon of banana pepper juice or water.
Keep the pita chips separate - Add the chips only when serving so they don’t absorb moisture from the salad.

Storing and Reheating

Store the salad - Refrigerate the undressed salad in an airtight container for up to 3 days.
Store the dressing - Keep the dressing in a separate covered container in the refrigerator for up to 4 days. Stir before serving.
Store the pita chips - Keep cooled pita chips in an airtight container at room temperature for up to 3 days.
Reheat the pita chips - Place the chips on a baking sheet and warm them at 325°F for 3 to 4 minutes if they lose their crisp texture.

Nutrition

Calories: 257kcalCarbohydrates: 31gProtein: 11gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 12mgSodium: 684mgPotassium: 614mgFiber: 6gSugar: 6gVitamin A: 7672IUVitamin C: 116mgCalcium: 191mgIron: 3mg
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