This Crispy Pita Bread Salad has just a few ingredients but it’s so flavorful and delicious! Great for a summer side dish or even a light lunch!
I feel like most of my recipes lately have been using similar ingredients but I just can’t get enough of all this delicious summer produce! It’s fresh and healthy and when you combine them together, so satisfying! This Crispy Pita Bread Salad is one of my absolute favorites!
Zucchini is the only vegetable in my garden that is ready so far this summer, but thankfully there are plenty of farmer’s markets around so I can get summer fresh produce until mine is ready!
Crispy Pita Bread Salad Recipe Ingredients
- Pita Bread – I used whole wheat pita bread for this recipe but any kind of pita bread, or even flat bread would work.
- Tomato – I love cherry tomatoes so I used them and sliced them in half so they are easier to eat. If you use regular sized tomatoes just cut them into small pieces.
- Cucumber – I love using English cucumbers because they have a thin skin and small seeds, but any kind of cucumbers will work.
- Red Onion – You all know that I love adding raw red onion to my salads! If you don’t like red onion as much as I do, you could use sliced green onion, shallots or just leave them out. If you want a milder red onion taste, slice your onion and then soak them in cold water for a few minutes.
- Chickpeas – Chickpeas add some extra protein and go well with the other flavors in the salad. White beans could also be used.
- Fresh Herbs – My garden is full of fresh herbs right now so I used a mixture of parsley, dill and mint. You can use any kind of fresh herbs that you like! I also add some dried oregano.
- Garlic – I love raw garlic so I added 3 cloves of minced garlic, but you can adjust the amount if you like less or more.
- Dressing – I did a very simple dressing for this pita bread salad using just olive oil, red wine vinegar and salt and pepper, to taste.
How To Make This Easy Crispy Pita Salad Recipe
- Start by toasting your pita bread. Pre-heat oven to 425 degrees F. I like to tear my pita bread into small pieces but you can also cut it with a knife. Place pita bread on a large baking sheet and toss with olive oil and salt. Bake until pita bread is crispy and starting to brown. Remove from the oven and set aside to cool for a few minutes while you prepare your vegetables.
- To a large bowl, add the crispy pita bread, sliced tomatoes, cucumber, red onion, chickpeas, fresh herbs and garlic. Toss until combined and then add in the olive oil, red wine vinegar and salt and pepper. Mix again until all ingredients are coated with the dressing. Feel free to add extra fresh herbs and adjust salt and pepper, to taste.
Recipe Frequently Asked Questions
- Is this recipe gluten free? No, I used regular whole wheat pita bread but you can easily use gluten free pita bread or flat bread to make it gluten free.
- Is this recipe vegan? Yes! But, if you aren’t vegan feta cheese would be a great addition! You can also add vegan feta cheese.
- Can I make this salad ahead of time? I would not recommend making this salad too far in advance. The pita bread will get soggy if this salad fits for too long. If you want to make it ahead of time I would recommend leaving the pita bread out until ready to serve.
- How should this pita bread salad be stored? I store in an airtight container in the refrigerator. The pita bread will get soggy though, if stored for too long.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Summer Salad Recipes
Chickpea Salad with Cabbage and Cucumber
Print
Crispy Pita Bread Salad
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Crispy Pita Bread Salad is so flavorful and delicious! It really highlights the fresh summer veggies!
Ingredients
Scale
- 3 large pieces of pita bread, I used whole wheat
- 2 cups sliced cherry tomatoes
- 2 cups diced cucumber
- 1 medium sized red onion, thinly sliced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup fresh herbs, I used a mixture of parsley, dill and mint
- 1 –2 teaspoons dried oregano
- 3 cloves garlic, minced
- Olive oil
- Red wine vinegar
- Salt and pepper, to taste
Instructions
- Start by toasting your pita bread. Pre-heat oven to 425 degrees F. I like to tear my pita bread into small pieces but you can also cut it with a knife. Place pita bread on a large baking sheet and toss with about 2 tablespoons olive oil and 1 teaspoon salt. Bake until pita bread is crispy and starting to brown, about 15 minutes. Remove from the oven and set aside to cool for a few minutes while you prepare your vegetables.
- To a large bowl, add the crispy pita bread, sliced tomatoes, cucumber, red onion, chickpeas, fresh herbs, dried oregano and garlic. Toss until combined and then add in the about 1/3 cup olive oil, 1/4 cup red wine vinegar and salt and pepper to taste. Mix again until all ingredients are coated with the dressing. You can always add extra olive oil and red wine vinegar if desired. Feel free to add extra fresh herbs and adjust salt and pepper, to taste.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Vegan
- Method: Oven
- Cuisine: American
Leave a Reply