Description
These Mediterranean Greek Salad Pita Pockets are bursting with fresh, vibrant flavors and wholesome ingredients. Filled with crisp vegetables, creamy feta, tangy olives, and smooth hummus, all wrapped in a warm whole wheat pita, this meal is light, satisfying, and packed with Mediterranean goodness. Perfect for quick lunches, meal prep, or a refreshing dinner, these pita pockets are a delicious way to enjoy the classic flavors of Greek salad in an easy-to-eat format.
Ingredients
Scale
For the Greek Salad:
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
For the Dressing:
- ¼ 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
For the Pita Pockets:
- 4 whole wheat pita breads
- 2 cups shredded romaine lettuce
- 1 cup hummus (store-bought or homemade)
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Greek Salad: In a large bowl, mix the cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Drizzle over the Greek salad and toss gently.
- Assemble the Pita Pockets: Lightly warm the pita breads for better flexibility. Spread a generous layer of hummus inside each pita, then add shredded romaine lettuce. Fill with the prepared Greek salad mixture.
- Serve and Enjoy: Garnish with a squeeze of fresh lemon and enjoy immediately.
Notes
- Make it a meal by adding grilled chicken, falafel, or chickpeas for extra protein.
- For a low-carb option, swap pita bread for lettuce wraps.
- Dairy-free version: Omit feta or use a plant-based alternative.
- Storage: Greek salad and dressing can be stored separately for up to 3 days in the fridge. Assemble fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course, Lunch
- Method: No-Cook
- Cuisine: Mediterranean, Greek