Greek Salad with Dill Dressing and Pita Chips
Greek Salad with Dill Dressing and Pita Chips is one of our favorite salads. Even in the dead of winter, this salad still manages to taste garden fresh. The arugula and cucumbers are so nice and crispy. And, the tomatoes and orange pepper are so sweet and delicious. Plus, the dill dressing and feta add so much wonderful flavor. And, last but not least, the crispy pita chips will add even more crunch and great cheesy, spicy flavor. Now, I made this salad on New Year’s Eve. That way, when we start the new year tomorrow, we’ll have a nice and healthy salad to eat.
The Equipment You’ll Need
- A Bowl- You’ll need a big bowl to toss this delicious salad and dressing.
- A Salad Spinner- This is to make sure all your arugula gets nice and dry.
- A Jar- Use this to shake up the dill dressing.
The Ingredients You’ll Need for Greek Salad with Dill Dressing and Pita Chips
- Baby Arugula- I used baby arugula in my salad, but romaine or any other lettuce will do.
- Pita Bread- Feel free to use whatever kind of pita you want. I used oat bran pita, just because it looked fresher than what else was at the store.
- Extra Virgin Olive Oil- If you use a high quality olive oil in this recipe, you will really appreciate the mild, smooth taste. I like the California Ranch brand.
- Lemon Juice- I’ve been really into Meyer lemons lately. If you can get them, try them. They’re really delicious.
- Honey- I really like orange blossom honey. It has a great fragrant flavor.
- Dill- Dill gives this dressing a great flavor.
How I Made This Salad
- First, I made the pita chips. My family really loves snacking on them.
- Next, I made the dressing.
- Finally, I topped all the vegetables on the arugula. I added the dressing and tossed it all together in a big bowl.
I’m so excited to start 2021 with this big Greek Salad with Dill Dressing and Pita Chips!
Greek Salad with Dill Dressing and Pita Chips
Greek Salad with feta cheese and vegetables. Served with homemade pita chips.
Ingredients
For the Dill Dressing:
- ½ cup extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- 2 tbsp. fresh dill
- 1 tsp. honey
- 2 tbsp. Parmesan cheese
- ¼ tsp. each kosher salt and black pepper
For the Salad:
- 4 cups baby arugula
- 1 cup halved grape tomatoes
- 1 cup chopped orange pepper
- ½ cup sliced purple onion
- 1 cup sliced cucumbers
- 1 cup chopped feta cheese
For the Pita Chips:
- 2 multigrain pita breads
- ¼ cup extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- ¼ cup Parmesan cheese
- ¼ tsp. black pepper
Instructions
- Start by making the pita chips: Preheat the oven to 375 degrees. Peel apart the pitas so there is no pocket. Cut each round into 8 wedges. Place on a baking sheet and brush with the oil. Sprinkle with the spices and cheese and bake for 8 minutes.
- Next, make the Dill Dressing: Place all the ingredients in a small jar and shake them together.
- Place the arugula in a large bowl, and top with the feta cheese and vegetables. Toss with as much dressing as you like and serve with the pita chips.
Tried this recipe?Let us know how it was!
