Chopped Salad with Pita Pockets, gluten-free
Updated: Sep 27
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 in every bite: Everything is chopped into small, bite-sized pieces, so you get a little of everything in every forkful.
Creamy, tangy dressing: Crisp vegetables, feta, fresh basil and salami are tossed through a creamy Dijon vinaigrette that brings all the flavours together.
Great for entertaining: Colourful, fresh and easy to prepare ahead, it’s a great salad for parties, barbecues and gatherings.
Watch How to Make It
VARIATIONS AND ADDITIONS
Make this Chopped Salad your own with any of these simple variations:
Use spinach, rocket or kale instead of lettuce.
Try radicchio in place of purple cabbage.
Swap the olives for caper berries.
Change the feta for ricotta, bocconcini, parmesan or your favourite cheese.
For a different protein, replace the salami with chickpeas, cannellini beans, black-eyed beans or shredded chicken.
DIETARY OPTIONS
Vegetarian: Replace the salami with chickpeas or your favourite beans.Dairy-free: Use vegan feta or your preferred dairy-free cheese.
SERVING SUGGESTIONS
In pita bread – our favourite! Stuff into warm pita for an easy lunch or dinner.
Alongside grilled chicken or fish as a fresh and colourful side.
As a main meal topped with grilled chicken or prawns.
Turn it into a salad bowl by adding quinoa, rice or your favourite grain.
Make it a wrap with gluten-free tortillas or flatbread.
For meal prep, portion into individual containers and keep the dressing separate until ready to serve.
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 on Serving Suggetions
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 well combined.
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
Love that all the flavours are on a spoon! My children loved this salad and it was a wonderful recipe to get the kids in the kitchen 🙏🏼