Chopped Greek Salad with Pita Chips

By Dottiejk

Ingredients

• 2 pitas; split horizontally
• 4 tablespoon olive oil
• 2 tablespoon red wine vinegar
• 1/2 teaspoon oregano
• kosher salt
• pepper
• 1 small head lettuce; chopped
• 1 pint grape tomatoes; halved
• 1 green pepper; cut into bit size pieces
• 1/2 english cucumber; sliced
• 1/2 red onion; chopped
• 1 15.5 ounce can chickpeas; rinsed
• 4 ounces feta cheese; crumbled
• 8 pepperoncini
• 1/4 cup pitted kalamata olives; optional

Preparation

Step 1

Heat oven to 350°F. Place the pita halves cut side up on a baking sheet,
brush with one tablespoon of the oil, and bake until golden and crisp, 4 to
6 minutes. Let cool, then break into pieces.

In a bowl, whisk together the vinegar, oregano, remaining three tablespoons
of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside for dressing.

In a large bowl, add the lettuce, tomatoes, bell pepper, cucumber, onion,
chickpeas, feta, pepperoncini and olives, if using. Toss to combine.

Add dressing and pita chips to individual bowls and toss.