Chopped salad with fresh herbs and toasted pita
 
Prep time
Total time
 
A delicious chopped salad with fresh herbs and crispy, seasoned pita chips
Author:
Recipe type: Salad
Cuisine: Mediterranean
Serves: serves 4
Ingredients
  • 2 tsp. za’atar
  • 3 TBSP. extra virgin olive oil
  • 2 6-inch pitas, sliced in half crosswise and ripped into 1-inch pieces
  • 2 Persian cucumbers, cut lengthwise, then crosswise ½ inch thick
  • 1 cup cherry tomatoes, cut in half
  • ¼ cup small red onion, sliced paper thin
  • ¼ cup fresh parsley, minced
  • ¼ cup fresh mint, minced
  • 1 TBSP. fresh dill (optional)
  • ½ cup Greek feta cheese, crumbled
  • For the lemon vinaigrette
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 tsp. dried Greek oregano
  • 1 med clove of garlic, minced very finely
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Preheat oven to 350°.
  2. In a small bowl, mix the za’atar with the extra virgin olive oil. Cut the pita into pieces and add them to the bowl. Toss well to coat and spread on a parchment-lined baking sheet. Toast the pita, tossing once, until golden and crisp, about 10–15 minutes. Let cool and set aside.
  3. To make the vinaigrette, place everything in a glass jar and shake well to incorporate all the ingredients.
  4. Place the vegetables and the fresh herbs in a large bowl. Pour two thirds of the vinaigrette over the vegetables and mix well. Next, add the pita chips and the crumbled feta and toss gently to coat. Taste and adjust the seasoning. If necessary, add more vinaigrette. Serve the salad at once.
Notes
Pita chips can be made 3 days ahead. Store them in an airtight container at room temperature. The vinaigrette can be made one day ahead.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/chopped-salad-with-fresh-herbs-and-toasted-pita/