Description
Enjoy a refreshing and healthy Greek Salad Pita Pockets recipe that combines the vibrant flavors of cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives, all tossed in a tangy olive oil and red wine vinegar dressing. Perfect for a quick lunch or a light dinner, these pita pockets are easy to prepare in just 15 minutes and serve four people.
Ingredients
Scale
Salad Ingredients
- 4 whole wheat pita breads
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and pitted Kalamata olives until evenly combined.
- Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt to create a flavorful dressing.
- Toss Salad: Pour the dressing over the salad mixture and gently toss to ensure all the ingredients are well coated with the dressing.
- Prepare Pita Pockets: Cut each whole wheat pita bread in half to form pockets ready for stuffing.
- Stuff Pita Pockets: Spoon the dressed Greek salad mixture into each pita half, filling them generously.
- Serve: Serve the pita pockets immediately for the freshest taste or refrigerate until ready to serve.
Notes
- For a vegan option, substitute feta cheese with a vegan cheese alternative or omit it entirely.
- You can add grilled chicken or chickpeas to increase the protein content.
- Adjust salt according to taste, especially considering the saltiness of the feta and olives.
- Serve with a side of tzatziki sauce for added flavor.
- Whole wheat pita can be replaced with gluten-free pita for gluten-sensitive diets.
