Quick Feta Salad with Paprika Pitta Chips

This Quick Feta Salad with Paprika pitta chips is an ideal salad for Summer days. In this Salad, Cucumbers, Red Onions, Cherry or Plum Tomatoes, Olives and Peppers are dressed with Olive Oil, Oregano and Vinegar and served with toasted Pitta bread triangles and baked Feta.

Everyone who has had it so far has become hooked!

Quick Feta Salad with Paprika Pitta Chips - Greek Salad

Secondly, I know it is more of a summer salad but I have been making it all year and I think you will too. In fact, my dad has asked me to make it again today and we are in December.

On the morning of my little sisters wedding, we were all gathered at my elder sisters house hunched around this plate. In amongst all the noise and chaos, we had a few minutes of quiet to devour this scrumptious salad. A bundle of hands, grabbing away at chunks of yummy feta.

This quick feta salad with paprika pitta chips salad has become a staple in our home. We make it a lot. Now my friends and family are also making it a lot and I hope you will also make it over and over again. It is a salad that is substantial enough to be eaten alone or one that can be taken to gatherings or served as a side dish.

The best thing about this salad? It will be ready to serve within 30 minutes at the most.
Now is the perfect time to start thinking detox after all that holiday indulgence and this quick feta salad with paprika pitta chips for me ticks all the boxes in terms of being both nutritious and delicious.

How to make Baked Feta Salad

Preheat the Oven to 200 C/Gas Mark 6.

To make the chips, put the torn pittas on a baking tray and drizzle with the oil. Scatter with paprika and bake for 15 minutes until crisp and golden.

Drizzle Olive Oil over Feta and add sliced Garlic, Thyme and Chilli Flakes or sliced Chilli. Bake in the oven for 10 minutes.

Alternatively bake both the Feta and Pitta Bread together for 10 - 15 minutes.

Combine the Salad ingredients and add the dressing. Toss together, then add to a plate.

Arrange the Feta on top and serve alongside toasted pitta chips.

Variations & FAQ's for Greek Salad

• This salad keeps well in an airtight container for up to 4 days in the fridge. If you keep all the elements separate, it will last up to a week.
• You can use Cherry or Plum Baby Tomatoes in this Salad.
• Removing the seeds from the Cucumber helps to keep the salad from getting too wet.
• You can bake the pitta and feta together for around 12 minutes.
• Use Black or Green Olives.
• Variation - Add a drizzle of Honey to the Feta before serving and sprinkle over some Zataar. 
• The Feta can be cooked longer for a creamier result. I have left it up to 25 minutes before. You can also cover it with foil but I don't.

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5 from 2 votes

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Baked Feta Greek Salad with Paprika Pitta Chips

Baked Feta with Greek Salad and Pitta Chips

Course Salad

Cuisine Greek, Mediterranean

Keyword Baked Feta Salad, Feta Salad, Greek Salad, Mediterranean Salad, Pitta Chips

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 400 kcal

Author Tiffin And Tea

Ingredients

Feta

• 200 g Feta
• 1 tsp fresh thyme leaves
• 1 tsp red chilli flakes
• 2 small garlic cloves thinly sliced
• 1 tbsp olive oil

Pitta Chips

• 4 white pitta bread torn into pieces
• 2 tbsp olive oil
• 1 tsp smoked paprika I use 1

Salad

• 1/2 cucumber halved lengthways, deseeded and roughly chopped
• 1 green pepper deseeded and sliced
• 200 g baby plum tomatoes halved
• ½ red onion thinly sliced
• 150 g pitted kalamata olives drained
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano

Instructions

1. Preheat the oven to gas mark 6.

2. To make the chips, put the torn pittas on a baking tray and drizzle with the oil. Scatter with paprika and bake for 15 minutes until crisp and golden.

3. Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.
4. Toss the salad ingredients in a bowl, then top with the feta and serve with pitta chips.

Recipe Notes

Variations & FAQ's

• This salad keeps well in an airtight container for up to 4 days in the fridge. If you keep all the elements separate, it will last up to a week.
• You can use Cherry or Plum Baby Tomatoes in this Salad.
• Removing the seeds from the Cucumber helps to keep the salad from getting too wet.
• You can bake the pitta and feta together for around 12 minutes.
• Use Black or Green Olives.
• Variation - Add a drizzle of Honey to the Feta before serving and sprinkle over some Zataar. 
• The Feta can be cooked longer for a creamier result. I have left it up to 25 minutes before. You can also cover it with foil but I don't.

Nutrition Facts

Baked Feta Greek Salad with Paprika Pitta Chips

Amount Per Serving

Calories 400 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Cholesterol 45mg15%

Sodium 796mg35%

Potassium 280mg8%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 5g6%

Protein 12g24%

Vitamin A 767IU15%

Vitamin C 49mg59%

Calcium 314mg31%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This is a recipe adapted from Tesco food magazine - Real Food, which by the way is always worth picking up because it is always full of mouthwatering recipes. I also came across this very similar one recently.