Greek Pita Salad with Potatoes

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Greek Pita Salad with Potatoes

Greek Pita Salad with Potatoes

Potatoes USA
This Mediterranean inspired salad is light, refreshing, and perfect for summer!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Dish, Side Dish
Cuisine Mediterranean
Servings 6
Calories 171 kcal

Ingredients
 

  • 2 Pita breads torn into 1-inch pieces
  • 1 Package Refrigerated diced potatoes 16 ounces

Dressing

  • ⅔ Cup Feta cheese crumbled
  • ⅔ Cup Plain low fat yogurt about 6 ounces
  • 4 Teaspoons Dill fresh, chopped
  • 4 Teaspoons Mint leaves fresh, chopped
  • 1 Garlic clove crushed
  • Salt and pepper
  • 1 Cup Cherry tomatoes halved
  • 1 Cucumber peeled, cut into ½-inch thick slices
  • ¼ Cup Green onions thinly sliced, white and light green portions only
  • ¼ Cup Black olives chopped, pitted, ripe

Instructions

  • Heat oven to 350°F.
  • On a large baking sheet, arrange torn pita in even layer; bake until crisp, about 15 minutes. Let cool.
  • Meanwhile, in a large saucepan, bring 5 cups of water to a boil. Add potatoes and return to a boil. Reduce heat and simmer until tender, about 2 minutes. Drain and cool.
  • In a large bowl, combine pita, potatoes, tomatoes, and cucumber. Add dressing; toss lightly to coat.
  • Place romaine in large serving bowl. Mound vegetables over lettuce. Sprinkle with olives and green onion.

Dressing

  • In blender container, combine feta cheese, yogurt, dill, mint, and garlic; process until smooth.
  • Season to taste with salt and pepper.

Nutrition

Calories: 171kcalCarbohydrates: 26gProtein: 7gFat: 5gCholesterol: 14mgSodium: 438mgFiber: 3g