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Chopped Greek Salad With Pita Chips

Chopped Greek Salad With Pita Chips
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. Place the pita halves cut-side up on a baking sheet, brush with 1 tablespoon of the oil, and bake until golden and crisp, 4 to 6 minutes. Let cool, then break into pieces.
  2. Whisk together the vinegar, oregano, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
  3. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if desired, and toss to combine.
By August, 2011

Nutritional Information

  • Per Serving
  • Calories 380
  • Fat 21g
  • Sat Fat 6g
  • Cholesterol 25mg
  • Sodium 865mg
  • Protein 12g
  • Carbohydrate 37g
  • Sugar 7g
  • Fiber 6g
  • Iron 3mg
  • Calcium 226mg
What does this mean? See Nutrition 101 .

Quick Tip

Persian cucumbers are about half the length and width of English cucumbers and have a thin skin and a pleasant, crunchy flesh. Try them in place of English cucumbers or Kirbys in this or any other summer salad. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.