This salad is one you want to add immediately to your summer repertoire of refreshing, healthy, yummy salads. Not only would it be spectacular as a main dish served with grilled chicken, if desired, but you’ll be the popular kid at the party next time you bring this as a side dish offering.

This Greek salad is unique and flavorful and hoard-the-bowl-worthy. I served it last week when we had company and was devastated each time anyone at the table dug in for seconds.

The toasted pita flatbread pieces (I used this homemade version since I had a few stockpiled in the freezer), seasoned with a bit of oregano and olive oil, are like little bits of heaven in each bite. Crunchy on the outside, chewy on the inside, the bread is what makes this salad exceptional.

I know you know that I despise sogginess in bread — I surprised myself with my adoration of this salad, helped along by stirring the golden pita pieces into the salad right before serving (and since the bread has been crouton-ized in the oven, it helps stall the soggy factor even more).

It’s an insanely glorious combination with a ton of wow factor since it resides outside the box of the typical summer pasta salad — and yet, quite honestly, I think I’ll be enjoying this most often at home. Alone. You know, so I don’t have to feel guilty for giving anyone dirty looks when they take that last divine scoop that rightfully belongs to my soul.

Greek Pita Salad
Yield: Serves 6

If you think you might have leftovers of this glorious salad, serve it by tossing each individual serving with the toasted bread (instead of stirring the bread into the large bowl of salad). Soggy pita bread does not a yummy salad make. When eating the leftovers, do the same thing and toss a few pieces of the leftover bread with the portion of salad you want to enjoy.

Ingredients

Dressing:

• 2 tablespoons red wine vinegar

• 1/2 teaspoon dried oregano

• 1/2 teaspoon Dijon mustard

• 3 tablespoons freshly squeezed lemon juice

• 4 tablespoons olive oil

• 1 clove garlic, minced or pressed

• 1/2 teaspoon sugar

• Pinch of salt and pepper

Toasted Pitas:

• 4 6- to 8-inch pita flatbreads (not pita pockets), I use this homemade version

• 1/2 teaspoon dried oregano

• Pinch coarse kosher salt

• 1 tablespoon olive oil

Salad:

• 1 15-ounce can chickpeas (or garbanzo beans), rinsed and drained

• 1 cup black or kalamata olives, halved

• 1 cup diced cucumber, peeled or unpeeled, your choice

• 1 pint cherry tomatoes, halved

• 1 cup crumbled feta cheese

Directions

1. Whisk all the dressing ingredients together until well combined. Set aside (the dressing can be refrigerated, covered, for several days).

2. Preheat the oven to 400 degrees F.

3. Tear each pita bread into 1-inch pieces onto a rimmed baking sheet. Toss the torn bread pieces with the oregano, salt and olive oil. Bake for 10-15 minutes, stirring once or twice, until the bread is toasted but not burned.

4. In a large bowl, toss all the salad ingredients together with the dressing (whisk the dressing to recombine if it has been sitting for a while). Let the salad sit for 10-15 minutes with the dressing.

5. Stir in the toasted pita bread right before serving giving the salad a good toss to mix everything together. Depending on the size of your pita flatbreads that you tore into pieces, you might want to stir in the bread gradually so the salad isn't overwhelmed by bread. Serve immediately.

Recipe Source: adapted from Meadowbrook Farm (via my cousin Julianne who raved about it)