Description
Crisp Mediterranean flavors dance through these Greek salad pita pockets, blending fresh vegetables, tangy feta, and zesty herbs inside warm, pillowy bread. Refreshing ingredients create a delightful lunch that transports you straight to the sunny shores of Greece.
Ingredients
Scale
Vegetables and Herbs:
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1/2 red onion (thinly sliced)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
- 2 cups shredded romaine lettuce
Dairy and Olives:
- 1/2 cup Kalamata olives (pitted and halved)
- 1/2 cup crumbled feta cheese
Dressing and Bread Components:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 whole wheat pita breads
- 1 cup hummus (store-bought or homemade)
- Lemon wedges (optional, for serving)
Instructions
- Chop the cherry tomatoes, cucumber, red bell pepper, red onion, and fresh herbs into uniform, bite-sized pieces to ensure balanced flavor in every bite.
- Combine the chopped vegetables, Kalamata olives, and crumbled feta cheese in a spacious mixing bowl, creating a vibrant Mediterranean medley.
- Craft the dressing by whisking olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until the mixture emulsifies into a smooth, aromatic vinaigrette.
- Drizzle the dressing over the vegetable mixture, gently tossing to coat each ingredient with the zesty flavors, allowing the ingredients to marinate for 5-10 minutes.
- Preheat oven to 300°F or use a toaster to warm pita breads until they become soft and pliable, which takes approximately 2-3 minutes.
- Slice each pita bread in half, creating pocket-like openings for easy filling.
- Spread a thick layer of creamy hummus along the interior walls of each pita pocket, providing a rich, smooth base.
- Layer shredded romaine lettuce inside the pockets, creating a crisp foundation for the salad.
- Generously spoon the marinated Greek salad mixture into each pita pocket, ensuring an abundant blend of vegetables and cheese.
- Garnish with additional fresh herbs and serve immediately with lemon wedges for an optional citrusy enhancement.
Notes
- Swap ingredients easily to accommodate dietary needs like using plant-based feta for vegans or gluten-free pita for those with wheat sensitivities.
- Prep ingredients ahead of time and store separately in airtight containers to maintain freshness and save cooking time during busy weekdays.
- Enhance flavor complexity by letting salad marinate in dressing for 15-20 minutes before assembling pockets, allowing herbs and vinegar to deepen taste profiles.
- Customize heat levels by adding diced jalapeños or red pepper flakes for spice lovers, creating a personalized twist on traditional Greek salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: None
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg