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.
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.
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.
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
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.
- 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
- 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)
- Salad – To a large bowl, add all ingredients and toss to combine; set aside.
- 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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