Greek Pita Salad With Potatoes

At a Glance

  • Yield: 24
  • Ready Time:

Recipe By:


For the dressing:

  • 1 pound, 8 ounces Low-fat yogurt
  • 1 pound Feta cheese, crumbled
  • 1/3 cup Dill, chopped
  • 1/3 cup Mint, chopped
  • 1 tablespoon Garlic, chopped
  • Salt and pepper As needed

  • 8 rounds Pita bread, torn into 1-inch pieces
  • 4 pounds Potatoes, peeled and cut into 1/2-inch cubes
  • 96 each Cherry tomatoes
  • 96 slices Cucumbers, peeled and cut into 1/2-inch-thick slices
  • 12 cups Romaine lettuce, cut into 1-inch strips
  • 6 ounces Green onions, sliced (white and light green part only)
  • 6 ounces Black olives, pitted and chopped


1. To make dressing: In blender, purée yogurt, cheese, dill, mint and garlic until creamy. Season with salt and pepper.

2. Arrange pita on sheet pan in even layer; bake in 350∞F oven about 15 minutes, or until crisp.

3. In large saucepan over medium heat, cook potatoes, covered, in 2 inches water about 15 minutes or until tender. Drain and cool.

4. For each serving, to order:  In bowl, toss together 1/3 cup pita, 1/2 cup potatoes, 4 tomatoes cut in half, 4 cucumber slices and 2 tablespoons dressing.

5. Place 1/2 cup lettuce on salad plate; mound vegetable mixture over lettuce. Garnish with 2 teaspoons green onions and 2 teaspoons olives.

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