Greek Pita Bread Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Greek salad served on toasted pita bread, with chickpeas, olives, cucumber, cherry tomatoes, and feta cheese dressed with olive oil, lemon, and oregano. A hearty, Mediterranean vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons olive oil
- 1 clove garlic (minced or pressed)
- 1/2 teaspoon sugar
- Pinch of salt and pepper
- 4 (6 to 8-inch) pita flatbreads (not pita pockets)
- Pinch coarse kosher salt
- 1 tablespoon olive oil
- 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 925mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 205mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 925MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.