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Greek Pita Chip Salad

Averie Cooks
  • 10 minutes
  • Serves 4

INGREDIENTS

2 cups

diced tomatoes (from about 2 to 3 medium/large), seeded if desired

1 1/2 cups

diced English cucumber (from about half of one cucumber)

1 1/2 cups

diced red bell pepper (from about 1 medium/large pepper), seeded

1

to 1 1/2 cups lightly crushed pita chips (I crush them in my palm)

1/2

to 3/4 cup feta cheese, crumbled or diced

1/2 cup

small-diced red onion (rinse under warm water to take the bitey edge off)

1/2 cup

Kalamata olives, sliced if desired (black olives may be substituted)

1/3 cup

fresh Italian flat-leaf parsley, finely minced (regular parsley may be substituted)

2

to 3 tablespoons fresh mint, finely minced

1/4 cup

olive oil

3 tbsp

red wine vinegar

1 clove

garlic, finely minced or pressed

3/4 tsp

Kosher salt, or to taste

3/4 tsp

freshly ground black pepper, or to taste

1/2 tsp

sugar, optional and to taste (takes the edge off the acidity from tomatoes and peppers)