Greek Village Salad with Grilled Pita Bread
Transport your taste buds to the Mediterranean with this vibrant and refreshing Greek Village Salad with Grilled Pita Bread. This classic, rustic salad features crisp cucumbers, juicy tomatoes, thinly sliced red onion, and crunchy green bell peppers, all tossed with briny Kalamata olives, creamy feta cheese, and a zesty red wine vinegar and olive oil dressing, delicately seasoned with dried oregano. Paired with warm, golden pita bread brushed with olive oil and garlic powder and grilled to perfection, this dish is an excellent choice for a light lunch, side dish, or appetizer. Ready in just 20 minutes, it's an effortless way to enjoy authentic Greek flavors with a mix of textures and bold, savory notes. Serve it with a sprinkle of fresh parsley for a beautifully aromatic finishing touch—perfect for your next Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1 large, diced Cucumber
- 4 medium, diced Tomatoes
- 1 small, thinly sliced Red onion
- 1 medium, thinly sliced Green bell pepper
- 0.5 cup, pitted Kalamata olives
- 200 grams, cut into cubes Feta cheese
- 1 teaspoon Dried oregano
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 0.5 teaspoon, or to taste Salt
- 0.25 teaspoon, freshly ground Black pepper
- 4 pieces Pita bread
- 0.5 teaspoon Garlic powder
- 2 tablespoons, finely chopped (optional, for garnish) Fresh parsley
Instructions
Step 1: Prepare the salad ingredients by dicing the cucumber and tomatoes, thinly slicing the red onion and green bell pepper, and pitting the Kalamata olives.
Step 2: In a large salad bowl, combine the cucumber, tomatoes, red onion, green bell pepper, olives, and feta cheese cubes.
Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper to make the dressing.
Step 4: Drizzle the dressing over the salad and gently toss the ingredients together to evenly coat them.
Step 5: Preheat a grill pan or outdoor grill over medium-high heat.
Step 6: Lightly brush the pita bread pieces with olive oil and sprinkle with garlic powder on both sides.
Step 7: Grill the pita bread for 1-2 minutes per side, or until grill marks form and the bread is slightly crisp.
Step 8: Transfer the pita to a serving plate and cut them into wedges if desired.
Step 9: Serve the Greek village salad immediately, garnished with fresh parsley if desired, alongside the grilled pita bread.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 35.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 824 mg | 63% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
