Crispy Pita Salad with Vegetables
This salad is a Mediterranean-inspired dish featuring crunchy, golden pita chips tossed with a variety of fresh vegetables, herbs, and a zesty dressing. It’s perfect for a light lunch, a side dish, or a healthy snack. The crispy pita adds texture, while the vegetables provide a fresh and colorful contrast.
Total Time
Prep time: 10 minutes
Cook time: 10–15 minutes (for pita chips)
Total time: 20–25 minutes
Serves: 4–6
Ingredients
For the Salad:
2 large pita breads (whole wheat or regular)
1 cucumber, diced
1 large tomato, diced
1 bell pepper (red, yellow, or orange), diced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped (optional)
¼ cup kalamata olives, sliced
Feta cheese, crumbled (optional, for topping)
For the Dressing:
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
Salt and pepper to taste
1 tbsp lemon juice (optional)
Instruction
1. Make the Pita Chips:
Preheat your oven to 375°F (190°C).
Cut the pita bread into wedges or strips.
Arrange the pita pieces on a baking sheet and drizzle with a bit of olive oil. Toss to coat evenly.
Bake for 10–15 minutes, or until golden brown and crispy. Remove from the oven and let them cool.
2. Prepare the Salad Ingredients:
While the pita chips are baking, prepare the vegetables. Dice the cucumber, tomato, and bell pepper. Thinly slice the onion, and halve the cherry tomatoes.
Chop the parsley and mint (if using), and slice the olives.
3. Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Add lemon juice for extra brightness if desired.
4. Assemble the Salad:
In a large salad bowl, combine the cucumber, tomatoes, bell pepper, red onion, olives, parsley, and mint.
Add the crispy pita chips to the salad just before serving to maintain their crunch.
5. Dress and Serve:
Drizzle the dressing over the salad and toss gently to combine.
If desired, sprinkle crumbled feta cheese on top.
Serve immediately and enjoy!
Notes & Tips
Make it ahead: You can prepare the salad and dressing ahead of time but only add the pita chips right before serving to keep them crispy.
Customize: Feel free to add other vegetables like radishes, avocado, or cucumber. You can also switch up the herbs or add some chili flakes for extra heat.
Vegan option: Omit the feta cheese or use a dairy-free alternative.
Crunch variation: For even more texture, try adding roasted nuts or seeds like sunflower or pumpkin seeds.
Frequently asked questions FAQs
Q: Can I use store-bought pita chips?
A: Yes, you can use store-bought pita chips as a shortcut, but homemade chips are much fresher and customizable.
Q: How can I make the salad gluten-free?
A: Use gluten-free pita bread or substitute with gluten-free crackers for the crunch.
Q: Can I add protein to this salad?
A: Yes! You can add grilled chicken, chickpeas, or even roasted tofu for extra protein.
Nutrition Information
Calories: 250 kcal
Protein: 5g
Fat: 14g
Carbohydrates: 30g
Fiber: 5g