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–+ servings
Mediterranean chopped pita salad with feta fresh vegetables and chickpeas ready to serve.

Mediterranean Pita Salad with Feta

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 pita breads chopped into bite-size pieces + a drizzle of olive oil and a pinch of salt for toasting
  • 1 can chickpeas 15 oz or 400 g can - rinsed
  • 1 head romaine lettuce chopped
  • 2 medium tomatoes chopped - sub cherry tomatoes
  • 1 medium cucumber diced
  • 1 small green bell pepper diced
  • 4 radishes thinly sliced
  • 2 green onions thinly sliced
  • ½ cup (80 g) feta cheese crumbled

Dressing

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar sub lemon juice
  • 1 tablespoon mustard Dijon or yellow
  • 1 clove garlic grated
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or more to taste + black pepper

  • Toast the pita: Cut 2 pita breads into small pieces. Put them on a baking tray, add a drizzle of olive oil and a pinch of salt and toss with your hands. Bake at 400°F (200°C) for 3–5 minutes, until golden and crunchy. Let cool so they stay crispy.
    Step 1 Toasting pita pieces in oven until golden and crunchy for salad topping.
  • Make the dressing: In a small bowl (or a jar), mix 4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon mustard, 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon salt and pepper. Whisk or shake until smooth.
    Step 2 Whisking olive oil dressing with vinegar mustard garlic and oregano in small bowl.
  • Prepare the salad: Chop 1 head romaine lettuce and add it to a big bowl. Dice 2 medium tomatoes, 1 medium cucumber, and 1 small green bell pepper. Slice 4 radishes and 2 green onions. Add everything to the bowl. Drain and rinse 1 can chickpeas, then add them too.
    Step 3 Chopped vegetables and chickpeas added to bowl for pita salad base.
  • Toss and finish: Pour the dressing over the salad and toss gently. Add the crunchy pita pieces and mix lightly. Top with ½ cup feta cheese (crumbled), a little oregano, and fresh parsley if you like. Serve right away.
    Step 4 Tossing pita salad with dressing feta and crunchy pita chips just before serving.
Substitutions
  • Pita bread → Naan, flatbread, or whole-wheat pita
  • Chickpeas → White beans, lentils, or canned butter beans
  • Romaine lettuce → Little gem, iceberg, or chopped kale
  • Tomatoes → Cherry tomatoes or grape tomatoes
  • Cucumber → English cucumber or Persian cucumber
  • Green bell pepper → Any color pepper
  • Radishes → Fennel or thinly sliced red onion
  • Green onions → Chives or thinly sliced shallot
  • Feta cheese → Crumbled goat cheese or dairy-free feta
  • Extra virgin olive oil → Avocado oil or a mild olive oil
  • Red wine vinegar → Lemon juice, lime juice, or apple cider vinegar
  • Oregano → Dried thyme or Italian seasoning
  • Garlic → Garlic powder
  • Mustard → Dijon mustard (best) or yellow mustard
Tips
  • Toast the pita deeply golden → Color equals crunch and big flavor, not just dryness.
  • Cool the pita before mixing → Hot pita + dressing = instant sogginess.
  • Rinse chickpeas thoroughly → Less salt, better texture, cleaner flavor.
  • Cut veggies evenly → Balanced bites make a better salad.
  • Dress right before serving → Keeps lettuce crisp and flavors bright.
  • Add feta last and gently → Creamy crumbles stay intact instead of melting away.
  • Store leftovers smartly → Keep pita chips separate so they stay crunchy.
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