Description
Enjoy a taste of Greece with these flavorful and satisfying Greek Salad Pita Pockets. Fresh vegetables, tangy feta cheese, and a zesty vinaigrette all wrapped up in a wholesome whole wheat pita. Perfect for a quick and healthy lunch!
Ingredients
Scale
SALAD:
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
DRESSING:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
FOR SERVING:
- 4 whole wheat pita pockets, halved
- 2 cups chopped romaine or mixed greens
Instructions
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with olive oil and red wine vinegar, then sprinkle with oregano, salt, and pepper.
- Toss gently to combine and let sit for 5–10 minutes for flavors to meld.
- Carefully open each pita half to form a pocket and line with chopped romaine or mixed greens.
- Spoon the Greek salad mixture into each pita half, dividing evenly.
- Serve immediately.
Notes
- Add grilled chicken, chickpeas, or quinoa for extra protein.
- To keep pitas from tearing, warm slightly before filling.
- Great for meal prep—store the salad and pita separately until ready to serve.
Nutrition
- Serving Size: 2 pita halves
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg