Chopped Salad with Feta, Olives, and Pita Croutons

2 generous side dish servings
  • 1 1/2 tablespoons olive oil
  • 1 (6-inch) pita loaf, cut into 1/2-inch pieces
  • Salt and pepper, to taste
  • 1 small head romaine, washed well, dried, and cut into 1/2-inch pieces (about 4 cups)
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1/2 yellow bell pepper, cut into 1/2-inch pieces
  • 1 small red onion, cut into 1/2-inch pieces
  • 2 tomatoes peeled, seeded and chopped
  • 1 English cucumber peeled and chopped
  • 1/3 cup crumbled feta (about 1 1/2 ounces)
  • 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain. In a large bowl combine romaine, vegetables, feta, and olives and drizzle with extra virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine.

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