Description
These Greek Salad Pita Pockets are a fresh and flavorful lunch option. Packed with colorful veggies, tangy feta, and a zesty dressing, they make for a satisfying meal that’s perfect for a quick and easy lunch.
Ingredients
Scale
For the Salad:
- 4 whole wheat pita pockets
- 1 ½ cups chopped cucumber
- 1 ½ cups cherry tomatoes (halved)
- 1 cup diced red bell pepper
- ½ cup thinly sliced red onion
- ½ cup Kalamata olives (pitted and halved)
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For Serving (Optional):
- 1 cup hummus or tzatziki
Instructions
- In a large mixing bowl, combine cucumber, cherry tomatoes, bell pepper, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Let sit for 10 minutes to allow flavors to meld.
- If desired, spread a spoonful of hummus or tzatziki inside each pita pocket.
- Carefully fill each pita with the Greek salad mixture.
- Serve immediately for the freshest taste.
Notes
- To make this more filling, add grilled chicken or chickpeas.
- For a dairy-free version, omit the feta or use a plant-based alternative.
- These are great for meal prep—just keep the salad and pitas separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 filled pita
- Calories: 310
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 20 mg
