Chopped Greek Salad with Pita Chips — 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!!
Chopped Greek Salad with Pita Chips
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 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.
What’s in Chopped Greek Salad?
For the chopped Greek salad itself, you’ll need:
- English cucumber
- Red bell pepper
- Crushed pita chips
- Feta cheese
- Red onion
- Kalamata olives
- Fresh parsley
And for the Greek salad dressing, you’ll need:
- Olive oil
- Red wine vinegar
- Kosher salt and pepper
How to Make Chopped Greek Salad with Pita Chips
You’ll first need to prep all the veggies and lightly crush the pita chips. Then, add all the Greek cucumber salad ingredients to a bowl and toss to combine.
Once the salad is assembled, it’s just a matter of whisking together the Greek salad dressing. Evenly drizzle the vinaigrette over salad and toss to combine before serving.
Be sure to taste and make any necessary flavor tweaks to the dressing as needed (i.e. more sugar, salt, pepper, etc.).
Can I Assemble This Greek Cucumber Salad in Advance?
This chopped Greek 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.
What Should I Serve with Chopped Greek Salad?
I love eating this pita chip salad on its own, but if you want to serve it alongside a main dish here are some of my favorites:
- Grilled Lemon Chicken
- Lemon Chicken with Caramelized Lemons
- Grilled Sriracha Lime Chicken
- Honey Barbecue Grilled Shrimp
- Grilled BLT Turkey Burgers
Tips for Making Chopped Greek Salad
- 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.
P.S. I couldn’t decide which font colors I liked so I’m keeping both collages.
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Greek Pita Chip Salad
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!
- 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)
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.
- 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.
Amount Per Serving: Calories: 645Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 13mgSodium: 1507mgCarbohydrates: 74gFiber: 8gSugar: 13gProtein: 15g
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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!
I’m glad you’re in a Greek groove! I have another Mediterranean/Greek recipe coming up in a couple weeks too. Glad that Jon was happy with the olives :)
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!
hey girl- yummy for my tummy!
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.
Girl, you make the most beautiful salads ever! I love this one!
You’re so sweet, thank you! I’ll make this, you make your Sunset Sangria, and we are SET!
Beautiful salad! I love the added pita chips (“croutons”)!!!
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!