Greek Salad Pita Pockets
Greek Salad Pita Pockets blend fresh Mediterranean flavors with the convenience of pita bread for a nutritious, delicious meal. This versatile recipe is easy to customize and packed with wholesome ingredients perfect for any occasion.
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 fresh parsley chopped
- 1 tablespoon fresh mint chopped (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 mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, chopped parsley, and mint (if using).
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until well blended. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Assemble the Pita Pockets:
- Warm the pita breads in a toaster or oven until soft and pliable. Cut each pita in half to create pockets.
- Spread a generous layer of hummus inside each pita pocket.
- Add a handful of shredded romaine lettuce to each pocket.
- Spoon the dressed Greek salad mixture into the pita pockets, filling them generously.
Serve:
- Arrange the filled pita pockets on a serving platter. Serve with lemon wedges on the side for an extra burst of citrus flavor, if desired.