Greek Pita Bread Salad
Ingredients
Dressing:
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons olive oil
- 1 clove garlic, minced or pressed
- ½ teaspoon sugar
- Pinch of salt and pepper
Toasted Pitas:
- 4 (6 to 8-inch) pita flatbreads, not pita pockets
- ½ teaspoon dried oregano
- Pinch coarse kosher salt
- 1 tablespoon olive oil
Salad:
- 1 (15-ounce) can chickpeas, or garbanzo beans, rinsed and drained
- 1 cup black or kalamata olives, halved
- 1 cup diced cucumber, peeled or unpeeled, your choice
- 1 pint cherry tomatoes, halved
- 1 cup crumbled feta cheese
Instructions
- Whisk all the dressing ingredients together until well combined. Set aside (the dressing can be refrigerated, covered, for several days).
- Preheat the oven to 400 degrees F.
- Tear each pita bread into 1-inch pieces onto a rimmed baking sheet. Toss the torn bread pieces with the oregano, salt and olive oil. Bake for 10-15 minutes, stirring once or twice, until the bread is toasted but not burned.
- In a large bowl, toss all the salad ingredients together with the dressing (whisk the dressing to recombine if it has been sitting for a while). Let the salad sit for 10-15 minutes with the dressing.
- Stir in the toasted pita bread right before serving giving the salad a good toss to mix everything together. Depending on the size of your pita flatbreads that you tore into pieces, you might want to stir in the bread gradually so the salad isn't overwhelmed by bread. Serve immediately.
Notes
Pitas: I use this homemade version.
Leftovers: if you think you might have leftovers of this glorious salad, serve it by tossing each individual serving with the toasted bread (instead of stirring the bread into the large bowl of salad). Soggy pita bread does not a yummy salad make. When eating the leftovers, do the same thing and toss a few pieces of the leftover bread with the portion of salad you want to enjoy.