Greek Pita Chip Salad

If you’re looking for a traditional Greek salad, this isn’t the one. But I like this one better.

Because along with juicy tomatoes, cucumbers, crunchy red peppers, olives, red onions, feta cheese, parsley and mint for herby flavor, there are pita chips for extra crunch and texture.

Greek Pita Chip Salad - Greek salad just got a makeover!! Still uses classic ingredients like red peppers, cucumbers, onions, olives, and feta but now there are PITA CHIPS for extra crunch and texture! EASY, HEALTHY, ready in 10 minutes!!

And who can say no to pita chips. But if you’re a traditionalist and must omit them, I guess we can still be friends.

This light yet satisfying salad is loaded with flavor from not only the veggies and herbs but also from the easy, shake-together vinaigrette of red wine vinegar, garlic, and olive oil.

MY OTHER RECIPES

Greek Pita Chip Salad - Greek salad just got a makeover!! Still uses classic ingredients like red peppers, cucumbers, onions, olives, and feta but now there are PITA CHIPS for extra crunch and texture! EASY, HEALTHY, ready in 10 minutes!!

It’s easy, ready in 10 minutes, and there’s flexibility with the ingredients based on your tastes.

I used Kalamata olives but black could be substituted or omit them if you’re not an olive person. I used feta in a block that I diced rather than the pre-packaged crumbles. Cherry tomatoes could be swapped for regular. Rinsing red onions under warm water for a few seconds helps to take their bitey edge off. Add all ingredients to taste.

Greek Pita Chip Salad - Greek salad just got a makeover!! Still uses classic ingredients like red peppers, cucumbers, onions, olives, and feta but now there are PITA CHIPS for extra crunch and texture! EASY, HEALTHY, ready in 10 minutes!!

This is the perfect salad when your garden is bursting with tomatoes and cucumbers.

It’s refreshing and healthy.

P.S. I couldn’t decide which font colors I liked so I’m keeping both collages.

Greek Pita Chip Salad - Greek salad just got a makeover!! Still uses classic ingredients like red peppers, cucumbers, onions, olives, and feta but now there are PITA CHIPS for extra crunch and texture! EASY, HEALTHY, ready in 10 minutes!!

Greek Pita Chip Salad

If you’re looking for a traditional Greek salad, this isn’t the one but I like this one better. Because along with juicy tomatoes, cucumbers, crunchy red peppers, olives, red onions, feta cheese, parsley and mint for herby flavor, there are pita chips for extra crunch and texture. This light yet satisfying salad is loaded with flavor from not only the veggies and herbs but also from the easy, shake-together vinaigrette of red wine vinegar, garlic, and olive oil. Easy, ready in 10 minutes, there’s flexibility with the ingredients, and perfect when your garden is bursting with tomatoes and cucumbers.

Ingredients:

Salad

  • 2 cups diced tomatoes (from about 2 to 3 medium/large), seeded if desired
  • 1 1/2 cups diced English cucumber (from about half of one cucumber)
  • 1 1/2 cups diced red bell pepper (from about 1 medium/large pepper), seeded
  • 1 to 1 1/2 cups lightly crushed pita chips (I crush them in my palm)
  • 1/2 to 3/4 cup feta cheese, crumbled or diced
  • 1/2 cup small-diced red onion (rinse under warm water to take the bitey edge off)
  • 1/2 cup Kalamata olives, sliced if desired (black olives may be substituted)
  • 1/3 cup fresh Italian flat-leaf parsley, finely minced (regular parsley may be substituted)
  • 2 to 3 tablespoons fresh mint, finely minced

Vinaigrette

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, finely minced or pressed
  • 3/4 teaspoon Kosher salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon sugar, optional and to taste (takes the edge off the acidity from tomatoes and peppers)

Directions:

  1. Salad – To a large bowl, add all ingredients and toss to combine; set aside.
  2. 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. Salad can be assembled and kept refrigerated for up to 24 hours before being dressed. After dressing it, serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting it will lose crunchiness and become more watery as time passes.
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12 comments on “Greek Pita Chip Salad”

  1. I love this salad! I’ve made it very similar to yours (love the pita chip idea). I’ve also made a variation with basil instead of parsley and a balsamic vinaigrette (not authentic Greek but still good). Jon loves kalamata olives so this recipe is a great reason to buy some!

    • I don’t have too many recipes with olives – glad to know I have an olive fan out there :) This is one of those salads you can really mix and match ingredients (basil vs parsley, etc) with and it will still be great!

  2. Beautiful salad!  I love the added pita chips (“croutons”)!!!  

  3. Girl, you make the most beautiful salads ever!  I love this one!

  4. It looks delicious and very healthy recipe. My grandpa’s health not good and today morning I made it to him and after taste it he said ” Again make it “. Averie thanks for this healthy recipe. Please suggest me any other healthy recipes to my grandpa’s.

  5. hey girl- yummy for my tummy!

  6. If adding pita chips to a Greek salad is wrong, I don’t want to be right. I love a traditional Greek salad, too, but this looks perfect. I might be having this for lunch all next week, if I can get my hands on some pita chips! (I live in Belgium, so the usual ubiquitous US brand isn’t around everywhere, but I will be hunting..)

    • Hope you can find some pita chips. You can always make them if you can find pita bread (which could be challenging maybe for you too) that you could either bake or lightly fry. More work though. Hope you find it!

  7. Jon’s eyes lit up when he saw kalamata olives in the grocery bag! This was a yummy and colorful salad and I love the mint and parsley in it. I am glad I have enough of everything to make it again tomorrow. I think you’ve put me in a Greek salad groove!

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