Description
This Delicious Greek Salad Pita Pockets recipe is a quick, fresh, and flavorful meal combining crisp vegetables, tangy feta cheese, and a zesty homemade dressing, all wrapped in warm pita bread. Perfect for a light lunch or dinner, this Mediterranean-inspired dish is easy to make in just 20 minutes and serves four people.
Ingredients
Scale
Salad Ingredients
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced (red, yellow, or green)
- ½ cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice (optional, for added tang)
Other Ingredients
- 4 whole wheat or regular pita pockets
- 1 tablespoon olive oil (for brushing, optional)
Instructions
- Prepare the Greek Salad: In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, Kalamata olives, and crumbled feta cheese. Toss everything gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, fresh lemon juice (if using), salt, and pepper. Adjust seasoning as needed to balance the flavors.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to coat all the vegetables and feta evenly with the dressing.
- Prepare the Pita Pockets: If you prefer warm pita, lightly brush each pita pocket with olive oil and heat them in a skillet over medium heat for 1-2 minutes on each side or microwave for 15-20 seconds until warm and pliable.
- Cut the Pitas: Cut each warmed pita pocket in half carefully to create pockets ready for filling.
- Assemble the Pita Pockets: Stuff each pita half with the dressed Greek salad mixture. Optionally, add extra feta or olives for more flavor.
- Serve: Serve the pita pockets immediately for the best fresh taste. Garnish with chopped fresh parsley to add color and an extra burst of flavor.
Notes
- Use whole wheat pita pockets for a healthier option.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- The salad is best served immediately but can be refrigerated for up to 2 hours before serving.
- Optional brushing of pita with olive oil enhances flavor and warmth but can be skipped for a no-cook version.
