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Tossed Greek Salad Recipe


  • Tossed Greek Salad
    Tossed Greek Salad

    2 (6-inch) pita (pocket) breads, split into 4 rounds

  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 (10-oz.) pkg. European or other romaine mixed greens greens
  • 2 medium tomatoes, cubed
  • One and a half medium cucumber, halved lengthwise, thinly sliced
  • 1/2 mug halved red-colored onion rings
  • 1/2 mug pitted kalamata olives
  • Two ounce. (1/2 mug) crumbled feta cheese
  • 1/2 cup purchased balsamic vinaigrette greens dressing

How to make Tossed Greek Salad

  • Place pita bread rounds upon ungreased dessert linen, outer surface up. Broil Three or four inches through heat for just two to 3 moments or until gently browned, switching once.
  • Brush breads rounds evenly with oil. Spread evenly with Parmesan cheese. Broil one more One to two minutes or until lightly browned and done.
  • Cut breads rounds into 1 1/2×1/2-inch strips. Awesome Five minutes or until completely cooled down.
  • Meanwhile, in large bowl, mix salad greens, tomatoes, cucumber, onion rings, olives as well as feta cheese; throw lightly.
  • Just before helping, pour dressing over salad. Include pita bread pieces; toss lightly.
  • Tossed Greek Salad is ready to serve.

Prep Time: 25 minutes
Total Time: 25 minutes