Chef’s Salad in Pita Bread

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A chef’s salad is a great way to eat a little of everything. Here we offer a light variation on an old theme, made with plenty of vegetables and a light vinaigrette, all packed into a pita pocket.



  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon cold water
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ½ small garlic clove, crushed
  • Pinch dried thyme leaves
  • Pinch dried oregano
  • Freshly ground black pepper
  • 5 large pita breads, preferably whole wheat


    • Whisk all the dressing ingredients together in a bowl. Set aside.
    • Wrap the pita breads in foil and place in a 350°F oven until warm, about 5 minutes.
    • Combine the salad greens, broccoli, cucumber, red onion, carrot, cherry tomatoes, ham, and cheese in a large bowl. Toss gently.
    • Just before serving, whisk the dressing again and add to the salad mixture and toss. Slice about 1 inch off one edge of each pita bread, or slit about of the edge open and open up the bread to form a pocket. Stuff the salad into the pockets, dividing it evenly. Serve immediately.