greek salad pita pizza
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Greek Salad Mini Pita Pizza

Truly a 30-minute meal. Toasted pitas topped with fresh greek salad
Prep Time10 mins
Cook Time5 mins
Total Time20 mins
Course: Main, Main Course
Cuisine: Vegetarian
Keyword: greek salad
Servings: 5 mini pizza
Author: Trish | The infinebalance Food Blog


  • 4 tablespoons red wine vinegar
  • 2 tablespoons olive oil plus more for brushing on the pitas before broiling
  • 1/2 teaspoon sea salt
  • fresh ground black pepper
  • 1 teaspoon dried oregano or 2 teaspoons fresh
  • 5 greek style pitas
  • 1 cup crumbled feta cheese divided
  • 10 basil leaves torn into chunks
  • 2 cups romaine lettuce shredded
  • 2 pepperoncini peppers finely chopped
  • 1/2 cup chopped cucumbers or thinly sliced into half moons
  • 1/4 cup roasted red peppers thinly sliced
  • 10-12 Kalamata olives pitted and chopped
  • 1/2 a small red onion cut into rings
  • 1 cup cherry tomatoes sliced or cut into quarters


  • Heat the broiler.
  • Combine vinegar, oil, salt, pepper and oregano in a large bowl (big enough to toss the salad) and whisk until well combined. Add romaine, peppers, cucumbers, olives, tomatoes and onions and toss. Set aside.
  • Place the pitas under the broiler, (do not oil, just dry) to toast what will be the bottom of the pizzas. Watch carefully, a minute or so only. This step is optional - I like a crisp crust and this way the bottom of the pizzas will be toasted a bit.
  • Remove from the oven, turn over and brushed the un-toasted side with a bit of olive oil and a sprinkle of feta cheese and a few torn basil leaves on each. You use a little more than half a cup of feta here. Again, stick the pitas under the broiler - cheese side up (obviously). Let the cheese soften and melt a bit. The olive oil will bubble around the cheese and the cheese might brown slightly. This takes 1-2 minutes … watch carefully.
  • Remove the pita from the oven and topped with a generous handful of salad and sprinkle with extra feta cheese. Cut into quarters and serve.


Measurements are just a guideline here. Recipe can easily be halved or doubled for your needs. If you like more cheese use more, if you don't like onions, leave them out.