Serves 6
30 min
Greek Fattoush Salad
Recipe GLPR6b04ce74bc83f3
A vibrant Mediterranean salad combining fresh crisp vegetables, creamy feta cheese, and briny Kalamata olives, topped with seasoned crispy pita chips and a bright oregano-garlic vinaigrette. Perfect as a side dish or light appetizer.
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Ingredients
2 whole wheat pitas or flatbread rounds
2 tablespoons olive oil, divided (for coating pitas)
1/4 teaspoon kosher salt (for pitas)
4 cups romaine lettuce, chopped
1 medium cucumber, peeled, quartered, and sliced
1 yellow bell pepper, cut into 3/4-inch chunks
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup fresh flat Italian parsley leaves
1/2 cup Kalamata olives, halved
3/4 cup crumbled feta cheese
1/3 cup olive oil (for vinaigrette)
2 tablespoons red wine vinegar
1 small clove garlic, minced
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Directions
Preheat your oven to 350°F (175°C).
Split the pitas in half lengthwise, then place them cut-side up on a baking sheet.
Bake for 10–15 minutes, turning the pitas halfway through, until they turn golden brown and crisp all over.
Remove the toasted pitas from the oven and allow them to cool completely.
Break or cut the cooled pitas into bite-size pieces, approximately 1 inch in size.
Transfer the pita pieces to a medium bowl and drizzle with 2 tablespoons of olive oil.
Toss the pita pieces to coat them evenly with the oil, then sprinkle with kosher salt and toss again to distribute. Set the bowl aside.
In a large bowl, combine the chopped romaine lettuce, sliced cucumber, bell pepper chunks, halved cherry tomatoes, sliced red onion, parsley leaves, and halved Kalamata olives. Toss gently to mix.
To prepare the vinaigrette, whisk together the 1/3 cup olive oil, red wine vinegar, minced garlic, dried oregano, and black pepper in a small bowl until well blended.
Add the seasoned pita pieces and crumbled feta cheese to the large bowl of vegetables.
Pour the vinaigrette over the salad and toss gently with a light hand to combine all ingredients while preserving the vegetables' texture.
Serve the salad immediately while the pita chips are still crisp.
