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.
more salad recipes you will love:
**if you make something from tiffin and tea, i would love to see your creations! don't forget to rate this recipe and leave a comment below! we love to hear from you. safira x
📖 Recipe
Baked Feta Greek Salad with Paprika Pitta Chips
Ingredients
Feta
- 200 g Feta
- 1 teaspoon fresh thyme leaves
- 1 teaspoon red chilli flakes
- 2 small garlic cloves thinly sliced
- 1 tablespoon olive oil
Pitta Chips
- 4 white pitta bread torn into pieces
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika I use 1
Salad
- ½ 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 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 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.
- Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.
- Toss the salad ingredients in a bowl, then top with the feta and serve with pitta chips.
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
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