Description
These Greek Salad Pita Pockets are fresh, tangy, creamy, and satisfying—perfect for a quick lunch or meal prep.
Ingredients
- Whole wheat pita bread
- English cucumber
- Cherry tomatoes
- Kalamata olives
- Red onion
- Feta cheese
- Fresh parsley (optional)
- Olive oil
- Lemon juice
- Dried oregano
- Salt
- Pepper
Instructions
- Dice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. If your olives aren’t pitted, remove the pits and chop them roughly.
- In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon dried oregano, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the cucumbers, tomatoes, red onion, olives, feta cheese, and parsley if using. Pour the dressing over the top and toss gently to coat. Let it sit for a couple of minutes to let the flavors meld.
- Cut your pita bread in half and gently open the pockets. Spoon the salad mixture into each half, packing it full but not so much that it overflows.
- Enjoy immediately, or wrap tightly in foil or parchment paper for later.
Notes
[‘Don’t skip the dressing—it pulls all the flavors together.’, ‘Keep veggie pieces bite-sized for easy stuffing.’, ‘Use fresh pita bread to avoid ripping.’, ‘Double the recipe for meal prep; the salad keeps well in the fridge for up to two days.’]
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Cuisine: Greek
Nutrition
- Serving Size: 1 pocket
- Calories: 265
- Fat: 16
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
Keywords: Greek salad, pita pockets, healthy lunch, quick recipe, Mediterranean flavors