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Chopped Greek Salad With Pita Chips




Source of Recipe


Dawn Perry


List of Ingredients




Chopped Greek Salad With Pita Chips


* 2 pitas, split horizontally
* 4 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 1
* 1/2 red onion, chopped/2 teaspoon dried oregano
* kosher salt and black pepper
* 1 small head iceberg lettuce, chopped (about 8 cups)
* 1 pint grape tomatoes, halved
* 1 green bell pepper, cut into bite-size pieces
* 1/2 English cucumber, sliced
* 1 15.5-ounce can chickpeas, rinsed and coarsely chopped
* 4 ounces Feta, crumbled (1 cup)
* 8 pepperoncini (optional)
* 1/4 cup pitted kalamata olives (optional)


Recipe




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. In a large bowl, whisk together the vinegar, oregano, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if using, and toss to combine.