Greek Chopped Salad with Crispy Pita

This Greek Chopped Salad with Crispy Pita is fresh, delicious, and perfect for summer. It’s great for a side salad or a healthy lunch.

I know I just posted the recipe for these Greek Chickpea Salad Pitas last week, and this recipe is similar, but summer weather has me craving all the fresh veggies! I love Greek and Mediterranean food because it incorporates fresh vegetables and flavor into your diet. This Greek Chopped Salad with Crispy Pita is one of my favorite quick and easy summer meals.

This Greek Chopped Salad is similar to a Panzanella salad, but I use pita bread instead of crispy bread chunks, and it’s perfect!

Why You’ll Love This Greek Chopped Salad 

The crispy pita bread! I make this crispy pita bread recipe a lot, and sometimes, I even eat it by itself. My husband and 2-year-old both love it, too. I use this recipe for Pan-Fried Pita Bread, but I cut the pita bread into bite-sized pieces, and they get so crispy and flavorful!

Why You’re Body Will Love This Veggie-Filled Salad

Chopped Salad Recipe Ingredients

• Chickpeas – I used one can of chickpeas that I drained and rinsed.
• Veggies – I included cherry tomatoes cut in half, a diced, small cucumber, diced yellow bell pepper, and red onion.
• Olives – I went with Kalamata because these are traditional to Greek salads.
• Cheese – I used vegan feta cheese, but you can also use regular feta.
• Parsley 
• Garlic – The recipe calls for one glove of garlic for the dressing.
• Pita bread – I dice up the pita for this recipe. 
• Liquid aminos – Tamari or soy sauce will also work.
• Mustard and Maple – These are for the dressing. I went with Dijon and recommend pure maple syrup.
• Vinegar – I used red wine vinegar in the dressing, but another vinegar will do if you don’t have it on hand.
• Spices – Dried oregano and salt and pepper (to taste).
• Olive oil

How to Make This Greek-inspired Salad

1. Make the dressing by adding all ingredients to a jar and whisking until combined. Add the chickpeas, chopped vegetables, parsley, and feta into a large bowl and pour the dressing over. Mix until all ingredients are coated with the dressing.
2. Heat a large skillet over medium heat and add olive oil, pita, and liquid aminos. Cook until pita is crispy and golden, stirring occasionally, 5-7 minutes. Add the pita to the salad just before you’re ready to serve and mix until combined.

Make-ahead Greek Chopped Salad 

This Chopped Greek Salad is the perfect potluck or party side dish, and it can easily be made ahead of time! I do have a few tips for making it in advance, though:

• You can cut the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator until ready to use.
• The dressing can be made up to 5 days in advance and stored in a container in the refrigerator.
• Hold off adding the (vegan) feta cheese until just before serving.
• Similarly, avoid adding the crispy pita bread until just before serving, as it will get soggy.

What If I Don’t Like Some Of The Vegetables Listed?

I chose these vegetables because I feel like they’re classic vegetables you would find in a Greek salad.  If you don’t like any of them or don’t have them around you can certainly omit some of them and add in other vegetables that you do like.  Be your own chef!  You could also throw in some baby spinach, or other mixed greens to make it more of a green salad.

You could substitute the crispy pita for some pasta to make it a fun summer pasta salad. I hope you all enjoy this Chopped Greek Salad with Crispy Pita as much as I do!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Mediterranean-inspired Recipes?

Mediterranean Tortellini Bake

Mediterranean Quinoa Salad

Greek Salad Naan Bites with Hummus

Greek Chickpea Salad Melts

Greek Salad Hummus Dip

Check Out Exactly How I Make This Greek Chopped Salad Here:

Chopped Greek Salad with Crispy Pita

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5 from 3 reviews

• Author: She Likes Food
• Total Time: 27 minutes
• Yield: 6 1x
• Diet: Vegan

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Description

This Chopped Greek Salad with Crispy Pita is packed with fresh vegetables and perfect for your next summer potluck or BBQ!

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Ingredients

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• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 pint cherry tomatoes, cut in half
• 1 small cucumber, diced
• 1 yellow bell pepper, diced
• 1/2 cup sliced kalamata olives
• 1/3 cup diced red onion
• 1 cup crumbled vegan feta cheese, or regular feta
• 1/3 cup chopped fresh parsley
• 2 cups diced pita bread
• 2 teaspoons olive oil
• 2–3 teaspoons liquid amnios, or tamari or soy sauce

Dressing:

• 1/3 cup olive oil
• 1 tablespoon + 2 teaspoons red wine vinegar
• 1 small clove garlic, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon pure maple syrup
• 1/4 teaspoon dried oregano
• Salt and black pepper, to taste

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Instructions

1. Make the dressing by adding all ingredients to a jar and whisking until combined.  Add chickpeas, chopped vegetables, parsley and feta into a large bowl and pour dressing over.  Mix until all ingredients are coated with the dressing.
2. Heat a large skillet over medium heat and add in olive oil, pita and liquid aminos.  Cook until pita is crispy and golden, stirring occasionally, 5-7 minutes.  Add pita to the salad just before you’re ready to serve and mix until combined.

• Prep Time: 20 mins
• Cook Time: 7 mins
• Category: Salad, Vegan
• Method: Stovetop
• Cuisine: Greek