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Greek Salad with Pita Chips

Greek Salad with Dill Dressing and Pita Chips

Greek Salad with feta cheese and vegetables. Served with homemade pita chips.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Salad
Cuisine Greek
Servings 4

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.
Keyword salad
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