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Greek Salad Pita Pockets Recipe

Greek Salad Pita Pockets Recipe
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★★★★★

4.7 from 14 reviews

A vibrant, fresh, and easy-to-make lunch or light dinner, these Greek Salad Pita Pockets are loaded with crunchy cucumbers, juicy tomatoes, red onion, and crumbled feta—all tossed in a zesty lemon-oregano vinaigrette. Tucked into warm pita bread, they’re the perfect balance of bright Mediterranean flavors and satisfying texture.

Ingredients

Scale

Pita Pockets:

  • 4 pita breads, warmed

Greek Salad:

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/3 cup kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine the cherry tomatoes, diced cucumber, red onion, kalamata olives, and feta cheese. Toss gently to mix.
  2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. This is your dressing.
  3. Pour the dressing over the salad mixture and toss gently until evenly coated.
  4. Warm the pita bread if desired, then carefully open each one halfway to form a pocket.
  5. Spoon the Greek salad into the pita pockets.
  6. Sprinkle with fresh parsley and serve immediately.

Nutrition

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Find it online: https://mbeams.com/greek-salad-pita-pockets-recipe/