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–+ servings
Benjamin

Low-Calorie Greek Salad Pita Pockets

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare the Greek Salad: In a large bowl, mix the cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint.
  2. 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.
  3. 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.
  4. 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.

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