Greek Salad Pita Pockets

Introduction

What if your salad could fit neatly in your hand and taste like a Greek vacation? That’s exactly what you get with these Greek Salad Pita Pockets. Crisp vegetables, creamy feta, briny olives, and a zesty lemon-herb dressing come together in a soft, warm pita—no fork required.

Whether you’re eating on the go, meal-prepping for the week, or feeding a crowd, these pitas are a convenient and colorful way to enjoy your favorite Mediterranean flavors.

Ingredients List

For the Greek Salad Filling:

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, sliced
3/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

For the Dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 garlic clove, minced
1/2 tsp dried oregano
Salt and black pepper, to taste

For Assembly:

4 whole wheat pita breads
Optional: hummus, tzatziki, shredded lettuce, grilled chicken

Timing

Prep Time: 10 minutes
Assemble Time: 5 minutes
Total Time: 15 minutes

This makes it a perfect under-20-minute meal—no stove required!

Step-by-Step Instructions

Step 1: Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until well combined.

Step 2: Prepare the salad

In a large bowl, combine cherry tomatoes, cucumber, onion, olives, parsley, and feta. Pour the dressing over the salad and toss gently to coat.

Step 3: Warm the pitas

Briefly warm the pitas in a dry skillet or microwave for 10–15 seconds to soften.

Step 4: Assemble

Slice each pita in half to create pockets. Gently open each and fill with the Greek salad mixture. Optionally, layer with hummus, tzatziki, or protein.

Nutrition (Per Filled Half-Pita)

Calories: ~190
Protein: 6g
Fat: 11g
Carbs: 17g
Fiber: 3g

✨ Add grilled chicken or chickpeas to boost the protein and make it a full meal!

Healthier Alternatives for the Recipe

Use low-fat feta or substitute with goat cheese for a different flavor.
Opt for whole grain or gluten-free pita if preferred.
Add chickpeas or quinoa for extra fiber and plant-based protein.
Make it vegan: skip the feta or use a plant-based feta alternative.

Serving Suggestions

Great paired with a cup of lentil soup or lemon orzo salad.
Serve alongside crispy air fryer falafel or grilled lamb skewers.
Perfect as a party appetizer when cut into wedges and served with tzatziki for dipping.

Common Mistakes to Avoid

Overfilling the pita: It may tear. Keep it balanced!
Using dry pitas: Always warm them for flexibility and flavor.
Skipping the dressing rest: Letting the salad sit for a few minutes helps the flavors blend beautifully.
Too much dressing: Use just enough to coat—the pita will soak up excess quickly.

Storing Tips for the Recipe

Store the salad and dressing separately if prepping ahead. Mix just before serving.
The salad keeps well in the fridge for 2–3 days in an airtight container.
Assembled pitas are best eaten immediately, but you can prep the fillings ahead and assemble just before eating.

Conclusion

Greek Salad Pita Pockets are fresh, fast, and full of zesty Mediterranean flavor—perfect for busy weeknights, light lunches, or outdoor picnics. Ready in under 15 minutes, they’re proof that healthy eating can be delicious and effortless.

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