Description
This Greek Salad Pita Pockets recipe offers a fresh and flavorful Mediterranean-inspired lunch, combining crisp vegetables, tangy feta cheese, and a zesty homemade dressing, all stuffed into whole wheat pita pockets for a satisfying and healthy meal.
Ingredients
Salad Ingredients
- 4 whole wheat or regular pita pockets
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- 1 cup chopped romaine or mixed greens
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the salad: In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, crumbled feta cheese, and chopped romaine or mixed greens to create the fresh salad base.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well combined to create the dressing that complements the salad.
- Toss salad with dressing: Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients with the flavorful dressing.
- Prepare pita pockets: Cut each pita pocket in half and gently open each half to create a pocket suitable for stuffing without tearing.
- Stuff pita pockets: Spoon the dressed Greek salad mixture evenly into each pita half, filling generously but carefully to avoid spilling.
- Serve: Serve the stuffed pita pockets immediately to enjoy the freshest flavors and the best texture, ensuring the pita remains crisp and the salad does not become soggy.
Notes
- Add grilled chicken or chickpeas for an added protein boost to make it more filling.
- For easier stuffing, warm the pita pockets slightly before filling to make them more pliable.
- Make the salad ahead of time but fill the pita pockets just before serving to prevent sogginess.
