Picnic Salad: Feta and Pita Salad

This is a somewhat versatile salad. We have used mini mozzarella balls instead of the Feta. We have left out the olives. You can grill the bread without the oil/spice mix. We mix up double the vinaigrette as some people like a little more on their salads.
2 whole wheat pita breads
1 tab. olive oil
5 basil leaves, finely chopped
1 tea. Italian or Greek mixed herbs
1 cucumber, cut into chunks
12 small tomatoes, quartered
1/2 red onion, thinly sliced
1 cup feta cheese, crumbled
1 cup Greek black olives, optional

3 Tab. Olive oil
1 Tab. Lemon juice (or white wine vinegar)
1/2 tsp. Dijon mustard
To make the vinaigrette, put the above ingredients in a lidded jar or salad dressing container with a lid and shake until mixed.

Mix together olive oil, basil and spices. Coat your grill (we use a George Forman grill.) with the oil/spice mix. Grill pita bread until brown and toasty. Leave to cool while you cut the vegetables and mix up the vinaigrette. Toss the vegetables with the vinaigrette and cheese. Cut the pitas into bite-sized pieces. Serve salad with pita bread bites along the side.


  1. It's a shame Jeff doesn't like feta. The kids and I do, but he can't stand it.

  2. I can't eat Feta (allergic) so I substitute mini Mozzarella balls for my portion. I make up the salad and leave the cheese to put on individually.


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