Greek Pita Bread Salad

Greek Pita Bread Salad puts red wine vinegar, dried oregano and Dijon mustard at the center of a salad recipe and finishes in about 35 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

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

1. Whisk all the dressing ingredients together until well combined. Set aside (the dressing can be refrigerated, covered, for several days).
2. Preheat the oven to 400 degrees F.
3. 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.
4. 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.
5. 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.

Dress it just before it goes to the table so the leaves stay crisp.