Greek Salad Pita Pockets
A delightful blend of vibrant Greek salad flavors served in convenient pita pockets, perfect for a light lunch or snack.
Ingrédients
Main Ingredients
- 4 whole whole wheat pita breads Use gluten-free pita for a gluten-free version.
- 1 cup cherry tomatoes, halved Fresh and vibrant for best flavor.
- 1 whole cucumber, diced Add more or less based on preference.
- 1 whole red onion, thinly sliced Use onion sparingly to avoid overwhelming flavors.
- 1 cup feta cheese, crumbled Substitute with vegan cheese if needed.
- 1/2 cup Kalamata olives, pitted Briny olives for authentic Greek flavor.
Dressing
- 2 tablespoons olive oil Extra virgin olive oil enhances flavor.
- 1 tablespoon red wine vinegar For acidity and flavor balance.
- 1 teaspoon dried oregano Adds Mediterranean flair.
- to taste salt Use sparingly.
Instructions
Preparation
- Wash and prep the fresh produce by halving the cherry tomatoes, dicing the cucumber, and thinly slicing the red onion.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives. Stir gently to combine.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and salt. Adjust seasoning to taste.
- Pour the dressing over the salad mixture and gently toss to coat.
- Cut the whole wheat pita breads in half to create pockets.
- Stuff each pita half with the salad mixture and serve immediately.
Notes
Store leftover salad mixture in the fridge for 2-3 days, keeping it separate from the pita to avoid sogginess. Serve with tzatziki or a side of roasted vegetables.