Greek Bread Salad with Toasted Pita Chips ♥
A Kid-Friendly Recipe

Greek Bread Salad with Toasted Pita Chips
Today's vegetable salad recipe: A whole pile of vegetable color and crunch, interspersed with crisp homemade toasted pita chips. Kids like this! Low carb. Weight Watchers 1 point.

My friend Ann put out a stunning array of food for our book club last month. But it was the salad — oh, the colorful salad! — that caught my attention first. "My kids devour this salad," the mother of two preteen boys said. Really? A salad with so many vegetables and kids gobble it down?

Turns out, the trick is the Toasted Pita Chips. Now I may be a grown-up but here, I'm with the kids. The pita chips really do add something special: without them, this salad would be just some chopped vegetables tossed in Greek salad dressing. If you like Panzanella, the Italian bread salad, you'll love this one too.

BOOK CLUBS & READING GROUPS Speaking of book clubs, have you seen my reading group's book list? We've been reading together since 1994!


Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 8 cups (easily halved)

2 large pitas

2 carrots, peeled and chopped small
4 ribs celery, trimmed and chopped small
1 red pepper, cored and chopped small
1 orange or yellow pepper, cored and chopped small
3 green onions, white and green parts both, chopped
1/2 an English cucumber, chopped small
Homemade Greek Salad Dressing or commercial Greek salad dressing

TOASTED PITA CHIPS Set the oven to 350F. Cut the pitas into squares, separating the two sides. Drop onto a rimmed baking sheet and bake for about 15 - 20 minutes until crisp, tossing after 10 minutes and every 5 minutes until done. Can be made in advance, they stay crisp!

SALAD Chop and combine the vegetables in a large bowl. Can be done in advance.

TO SERVE Just before serving, toss with Greek salad dressing. Stir in the Toasted Pita Chips and serve.

STORE-BOUGHT DRESSING For convenience, Ann uses a commercial salad dressing. If I were doing this, I'd thin it a bit with a little milk so it wouldn't be so thick and gloppy and would go further.
FLAT BREAD? The first time I made this salad, I toasted some flat bread that was on hand. NOT as good! (Didn't I say the pita chips are special?) Now that I know how good the pita chips taste, next time I'll bake extra to keep on hand for adding to other salads, just a few at a time.
CELERY IS IMPORTANT The proportion of celery in this salad seems important to the overall 'crunch' of this salad. When I used just two ribs of celery, it wasn't enough.

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This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long in 2009 at Kitchen Parade, my food column, and now again in 2010. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

~ Summer Orzo with Radicchio ~
~ Cowboy Coleslaw ~
~ Fresh Green Bean Salad with Asian Dressing ~
from A Veggie Venture

~ Alice Waters’ Coleslaw ~
~ Power Food Broccoli Salad ~
~ Cauliflower Salad with Fresh Herbs ~
~ more Favorite Summer Salad Recipes ~
from Kitchen Parade, my food column

© Copyright Kitchen Parade 2010

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. The salad looks delicious and I do love the Italian Bread salad, too--so will give this a try--can't wait to get your Greek Dressing. On book list--WOW! Have you all read any Louise Erdrich. She is a favorite of mine.

  2. Thank you for posting this delicious recipe, along with the nutritional info! that's really helpful.

  3. yeah, Dinner for tonight is planned :)

  4. I love panzanella, so I'm sure I'd love this salad with pitas. Sounds perfect for summer or anytime to me, Alanna!

  5. MMMMMM,...a lovely & tasty super salad!!



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna