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Greek Pita Chip Salad

Averie Sunshine

5 from 6 votes

Updated: Jul 11, 2025

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🥗🥒🫒 Chopped Greek Salad with Pita Chips is an upgraded version of everyone’s favorite salad. Greek salad! I still use classic ingredients like red peppers, cucumbers, onions, olives, and feta, but add PITA CHIPS for extra crunch and texture! EASY, HEALTHY, ready in 10 minutes, it’s a gamechanger for lunch and dinner!

Chopped Greek Salad with Pita Chips

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

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 in each bite.

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

This light yet satisfying Greek tomato cucumber 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.

It’s easy, ready in 10 minutes, and there’s flexibility with the ingredients based on your tastes. This is the perfect salad when your garden is bursting with tomatoes and cucumbers. It’s refreshing and healthy.

Me and my family loved it. It was the best thing that they have ever eaten in our whole life. Definitely recommend to people.

Mia

What’s in Chopped Greek Salad?

For the chopped Greek salad itself, you’ll need:

• Tomatoes – Cherry tomatoes could be swapped for regular tomatoes
• English cucumber – Persian cucumbers are similar. Both have fewer seeds and thinner skin than other varieties
• Red bell pepper – I love the pop of red, but any color will work
• Crushed pita chips – I use store-bought pita chips, but you can make your own by baking pita bread
• Feta cheese – I used feta in a block that I diced rather than the pre-packaged crumbles
• Red onion – Rinsing red onions under warm water for a few seconds helps to take their bitey edge off
• Kalamata olives – I used Kalamata olives, but black could be substituted, or omit them if you’re not an olive person
• Fresh parsley – Substitute fresh dill, if preferred
• Greek salad dressing – I skip store-bought options and make my own using extra virgin olive oil, red wine vinegar, garlic, kosher salt, pepper, and sugar

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Chopped Greek Salad with Pita Chips

1. You’ll first need to prep all the vegetables and lightly crush the pita chips.
2. Then, add all the Greek cucumber salad ingredients to a bowl and toss to combine.
3. Once the salad is assembled, whisk the Greek salad dressing ingredients until smooth.
4. Evenly drizzle the vinaigrette over salad and toss to combine before serving.
5. Be sure to taste and make any necessary flavor tweaks to the dressing as needed (i.e. more sugar, salt, pepper, etc.).

What Should I Serve with Chopped Greek Salad?

Grilled Lemon Chicken

Grilled BLT Turkey Burgers

10-Minute Honey Barbecue Grilled Shrimp

Grilled Sriracha Lime Chicken

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5 from 6 votes

Greek Pita Chip Salad

By Averie Sunshine

🥗🥒🫒 This chopped Greek salad still uses classic ingredients like red peppers, cucumbers, onions, olives, and feta, but now there are PITA CHIPS for extra crunch!

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Equipment

• 1 Large Bowl
• 1 Glass Jar with a Lid

Ingredients 

Salad

• ▢ 2 cups diced tomatoes, from about 2 to 3 medium/large, seeded if desired
• ▢ 1 ½ cups diced English cucumber, from about half of one cucumber
• ▢ 1 ½ cups diced red bell pepper, from about 1 medium/large pepper, seeded
• ▢ 1 to 1 ½ cups lightly crushed pita chips, I crush them in my palm
• ▢ ½ to ¾ cup feta cheese, crumbled or diced
• ▢ ½ cup small-diced red onion, rinse under warm water to take the bitey edge off
• ▢ ½ cup Kalamata olives, sliced if desired (black olives may be substituted)
• ▢ ⅓ cup fresh Italian flat-leaf parsley, finely minced (regular parsley may be substituted)
• ▢ 2 to 3 tablespoons fresh mint, finely minced

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 freshly ground black pepper, or to taste
• ▢ 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

• 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.

Nutrition

Serving: 1serving, Calories: 645cal, Carbohydrates: 74g, Protein: 15g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 26g, Cholesterol: 13mg, Sodium: 1507mg, Fiber: 8g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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