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Tossed Greek Salad

Serve cheesy Greek salad made using salad greens and veggies flavored with dressing - perfect side dish to accompany your meal.

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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 12
 

Ingredients

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 salad greens
2
medium tomatoes, cubed
1
medium cucumber, halved lengthwise, thinly sliced
1/2
cup halved red onion rings
1/2
cup pitted kalamata olives
2
oz. (1/2 cup) crumbled feta cheese
1/2
cup purchased balsamic vinaigrette salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place pita bread rounds on ungreased cookie sheet, outer surface up. Broil 3 to 4 inches from heat for 2 to 3 minutes or until lightly browned, turning once.
  • 2 Brush bread rounds evenly with oil. Sprinkle evenly with Parmesan cheese. Broil an additional 1 to 2 minutes or until lightly browned and toasted.
  • 3 Cut bread rounds into 1 1/2x1/2-inch strips. Cool 5 minutes or until completely cooled.
  • 4 Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber, onion rings, olives and feta cheese; toss gently.
  • 5 Just before serving, pour dressing over salad. Add pita bread strips; toss gently.
  • 1 Place pita bread rounds on ungreased cookie sheet, outer surface up. Broil 3 to 4 inches from heat for 2 to 3 minutes or until lightly browned, turning once.
  • 2 Brush bread rounds evenly with oil. Sprinkle evenly with Parmesan cheese. Broil an additional 1 to 2 minutes or until lightly browned and toasted.
  • 3 Cut bread rounds into 1 1/2x1/2-inch strips. Cool 5 minutes or until completely cooled.
  • 4 Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber, onion rings, olives and feta cheese; toss gently.
  • 5 Just before serving, pour dressing over salad. Add pita bread strips; toss gently.

EXPERT TIPS

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Expert Tips

Kalamata olives are purple-black Greek olives with a slender oval shape and rich flavor. Each olive is slit to allow a wine vinegar marinade to fully penetrate the flesh. Kalamata olives are packed with olive oil or vinegar in jars.

Ripe olives can be used in place of the kalamata olives in this salad.

Prepare pocket bread strips up to 12 hours ahead; store in a plastic bag. Combine the salad blend, vegetables, olives and cheese in a serving bowl. Cover the salad with a damp paper towel and plastic wrap; refrigerate up to 12 hours. Just before serving, toss the salad with dressing and bread strips.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
140
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
230mg
230%;
Total Carbohydrate
9g
9%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
6%;
Iron
4%;
Exchanges:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.