Go Back
–+ servings
Print Recipe
No ratings yet

Crispy Pita Salad with Yogurt-Feta Dressing

Servings: 4
Author: Jess Smith via Inquiring Chef

Ingredients

For the Dressing:

  • 3 ounces feta cheese
  • 1/2 cup Greek whole-milk yogurt
  • 1/4 cup olive oil (plus up to an additional 3 Tbsp., as needed)
  • Zest and juice of 1 lemon
  • Salt
  • Freshly ground black pepper.

For the Salad:

  • 3 pita bread rounds, cut into 2-inch square pieces
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 1 pint cherry tomatoes, sliced in half
  • 1 large cucumber cut in half and sliced
  • 1 bunch (about 1 cup) curly leaf parsley, finely chopped
  • 6 oz. feta cheese, cubed
  • 1 Tbsp. olive oil
  • juice squeezed from 1 large lemon
  • 1/2 tsp. salt

Instructions

  • For the dressing, blend all ingredients together in a blender or food processor until smooth (adding additional olive oil if needed). Add salt and pepper, to taste. Refrigerate until ready to serve.
  • Preheat oven to 350 degrees F.
  • Toss together the pita bread pieces, olive oil, and salt. Spread the pita pieces evenly on a large baking sheet. Bake until golden brown and crisp, 12-15 minutes. Allow the pita to cool completely before preparing the salad.
  • In a large salad bowl, combine the tomatoes, cucumber, parsley, and feta. Just before serving, add the pita chips and toss the salad in the olive oil, lemon juice, and salt. Serve immediately, with Yogurt-Feta Dressing drizzled over the top or served on the side.