Chopped Salad with Pita Pockets, gluten-free
This flavour-packed Chopped Salad served with gluten-free Pita Pockets is brimming with a medley of Mediterranean-inspired ingredients including, feta, kalamata olives, salami, and fresh basil. Each ingredient is finely chopped, ensuring every mouthful bursts with flavour. Let me show you how to make it.
Why you'll LOVE this Chopped Salad
Perfect texture and flavour in every bite: The highlight of this recipe lies in its texture. If you've never tried a chopped salad, this recipe will introduce you to what you've been missing! A chopped salad is simply when all the ingredients are cut into small pieces, which makes it easy to eat, and every bite has just the right mix of everything.
A rich, creamy, and tangy Dressing: The bold flavours of crispy vegetables, creamy feta, fresh flavourful basil, and tasty salami, are all coated in a rich, creamy, and tangy Dijon Vinaigrette that marries together all the flavours.
A wonderful party salad! With a colorful array of vegetables, it caters to various dietary preferences (gluten-free, nut-free, vegetarian, and vegan options), and restrictions, providing guests with a healthier option amidst other indulgent treats. Plus, chopped veggie salads are usually straightforward to prepare, especially if you chop the vegetables ahead of time. This makes it a convenient option for hosts who want to minimize stress and save time on party preparations.
Watch How to Make It
Variations and Additions to a Chopped Salad
These are some variations to customise your Chopped Salad:
Swap lettuce with spinach, rocket, or kale
Swap purple cabbage with radicchio
Swap olives with caper berries
Swap feta with ricotta, bocconcini, grated parmesan or any grated cheese
Swap salami with chickpeas, cannellini beans, black-eyed beans or shredded chicken
Make it Vegetarian or Dairy-free
Vegetarian: Swap the salami with chickpeas or your favourite beans.
Dairy-free: Swap the feta for vegan feta or preferred dairy-free cheese
Ways to serve this Chopped Salad
In pita bread! It's our favourite.
As a side dish alongside grilled chicken or fish.
Layered onto a bed of mixed greens and topped with grilled chicken or prawns for a hearty main course.
Served as part of a buffet spread at a party or gathering.
Mixed with cooked pasta or grains like quinoa or rice for a satisfying salad bowl.
Wrapped in a tortilla and transformed into a colorful and tasty wrap.
Served on its own as a light lunch option with some crusty bread on the side.
As part of your meal prep! Add to individual jars for a convenient grab-and-go lunch option (simply add the dressing just before serving).
Other Salad Recipes
Chopped Salad with Pita Pockets, gluten-free
Serves 4-6
Prep 15 minutes
INGREDIENTS
Salad:
1 coz lettuce, finely chopped (or 2 baby coz)
¼ purple cabbage, finely chopped
1 punnet cherry tomatoes, halved
1 yellow capsicum, diced
1 Lebanese cucumber, diced
1 red onion, diced
1 cup kalamata olives, pitted and sliced
1 cup fresh basil leaves
200g Greek Feta, diced or crumbled (dairy-free option)
100g salami slices, chopped
OR 400g can chickpeas, drained and rinsed (as a vegetarian option)
Dressing:
¼ cup extra virgin olive oil (add extra if needed)
3 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons Dijon mustard
1 heaped teaspoon of honey
1 teaspoon sea salt
1 teaspoon cracked pepper
To Serve:
pita bread, gluten-free
OR Read above on ways to serve this Chopped Salad
INSTRUCTIONS
1. Make the dressing: In a glass jar or a deep bowl, combine the oil, vinegar, oregano, Dijon mustard, honey, salt, and pepper. Shake or whisk until combined well.
2. Make the salad: In a large bowl, combine the lettuce, cabbage, tomatoes, capsicum, cucumber, onion, olives, basil, feta and either (or both) the salami and/or chickpeas. Toss gently to combine.
3. Pour the Dressing and Serve: Pour the dressing over the salad, toss until well coated and serve immediately either on its own or stuff each pita pocket with the chopped salad.
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Recipes and Photography Margaret Pahos @CreateCookShare
