Description
These Greek Salad Pita Pockets are fresh, flavorful, and packed with crisp vegetables, tangy feta, briny olives, and creamy hummus—all wrapped in a warm, soft pita. With minimal prep and maximum taste, this dish is perfect for a quick lunch, light dinner, or meal prep. Enjoy the best of Mediterranean flavors in every bite!
Ingredients
- For the Greek Salad:
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ red bell pepper, chopped
- ¼ red onion, thinly sliced
- ¼ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 cups chopped romaine lettuce
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt & black pepper, to taste
- For Assembly:
- 4 whole wheat pita breads, halved
- ½ cup hummus
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Greek Salad – In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and romaine lettuce.
- Make the Dressing – Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. Drizzle over the salad and toss to coat.
- Assemble the Pita Pockets – Warm the pita bread slightly. Spread hummus inside each pocket, then stuff generously with the Greek salad mixture.
- Serve & Garnish – Sprinkle with fresh parsley and serve with lemon wedges for extra freshness.
Notes
- Make it vegan – Omit the feta or use a dairy-free cheese alternative.
- Add protein – Try grilled chicken, chickpeas, or hard-boiled eggs.
- Keep it fresh – Store salad and dressing separately, assembling just before eating.
- Spice it up – Add a pinch of red pepper flakes or drizzle with tzatziki.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner
- Method: No-Cook
- Cuisine: Greek, Mediterranean