Greek Salad Pita Pockets

This Mediterranean-inspired Greek Salad Pita Pocket combines fresh vegetables, tangy feta, and creamy hummus in a portable, wholesome package. Perfect for lunch on the go or a light dinner, these pita pockets deliver authentic Greek flavors in every bite.

I first made these pita pockets when hosting a casual backyard gathering where I wanted something impressive yet effortless. My guests loved assembling their own pockets and now this has become my go-to recipe for summer entertaining and quick weekday lunches.

Ingredients

• Cherry tomatoes bursting with natural sweetness and providing vibrant color to your pita pockets
• Cucumber offering refreshing crunch and hydration
• Red bell pepper adding a sweet crispness and vitamin C boost
• Red onion delivering sharp flavor that mellows when tossed with the dressing
• Kalamata olives bringing authentic Mediterranean flavor with their rich brininess
• Feta cheese providing creamy tanginess that balances the vegetables perfectly
• Fresh herbs adding brightness and authenticity to the Greek flavor profile
• Extra virgin olive oil forming the base of our dressing with its fruity notes
• Red wine vinegar and lemon juice creating the perfect acid balance in the dressing
• Garlic and oregano delivering classic Greek aromatics
• Whole wheat pita providing a nutritious vessel for our vibrant filling
• Hummus acting as a creamy spread that helps hold ingredients together

How To Make Greek Salad Pita Pockets

Prepare the vegetable mixture

Chop all vegetables into uniform bite sized pieces about ¼ inch to ensure they fit nicely in the pita and provide consistent flavor in every bite. Combining the vegetables with herbs creates the classic Greek salad base that will fill your pitas.

Mix the dressing

Whisk the olive oil slowly into the acidic ingredients to create an emulsion that will coat the vegetables evenly. The garlic and oregano infuse throughout the dressing allowing the flavors to permeate every component of the salad.

Combine and marinate

Pour the dressing over the vegetable mixture and toss gently to avoid bruising the herbs or crumbling the feta excessively. Allow the mixture to sit for at least 5 minutes so the flavors can meld together while you prepare the pitas.

Prepare the pitas

Warm each pita bread for about 30 seconds in a toaster oven or regular oven just until they become soft and pliable. Cut each warmed pita in half carefully along the edge to create two pocket openings while keeping the opposite side intact.

Assemble the pockets

Spread about 2 tablespoons of hummus inside each pita half creating a thick layer that acts as both flavor enhancer and adhesive for the other ingredients. Add a handful of romaine lettuce to create a crisp foundation before spooning in the dressed Greek salad mixture.

The humble cucumber is actually my favorite ingredient in this recipe. My grandmother always told me that the secret to a good Greek salad is using the freshest cucumbers you can find. I remember helping her pick them from her garden when I was young, and that crisp, clean flavor still reminds me of summer afternoons in her kitchen.

Make Ahead Options

Prepare the Greek salad mixture up to 24 hours in advance, but store it undressed in an airtight container in the refrigerator. The dressing can be made separately and stored in a jar. Combine them just before assembling your pita pockets to maintain optimal texture and prevent sogginess. For maximum convenience, portion individual servings of the salad mixture into small containers so you can quickly assemble pita pockets throughout the week.

Creative Variations

Transform this Greek classic by substituting or adding ingredients based on what you have available. Replace feta with goat cheese for a milder flavor or use dairy free alternatives for a vegan version. Add diced avocado for extra creaminess or chickpeas for additional protein. For a spicy kick, incorporate thinly sliced pepperoncini peppers. You can also swap the pita for lavash wrap, naan bread, or even large lettuce leaves for a grain free option that still delivers that handheld appeal.

Serving Suggestions

Serve these vibrant pita pockets alongside a simple soup like avgolemono for a complete meal. They pair beautifully with a glass of crisp white wine like Assyrtiko or a light beer on warm summer evenings. For a more substantial spread, offer them alongside Greek lemon potatoes or a simple orzo salad. These pockets make excellent appetizers when made in mini form using smaller pita rounds cut into quarters rather than halves.

Recipe FAQs

→ Can I prepare the Greek salad mixture ahead of time?

Yes, you can prepare the Greek salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. However, I recommend adding the dressing just before serving to keep the vegetables crisp. When ready to eat, simply warm the pita bread, add the hummus and lettuce, and fill with the Greek salad mixture.

→ How can I prevent the pita pockets from getting soggy?

To prevent soggy pitas, layer the ingredients strategically. First, spread hummus along the inside of the pita as a moisture barrier. Next, add the lettuce to create another layer of protection. Drain excess liquid from the Greek salad mixture before adding it to the pita. For meal prep, store the salad mixture separately and assemble just before eating.

→ What can I substitute for feta cheese to make this dairy-free?

For a dairy-free version, you can substitute the feta cheese with firm tofu crumbled and marinated in lemon juice, olive oil, dried oregano, and a pinch of salt for 30 minutes. Alternatively, you could use a store-bought dairy-free feta alternative or simply omit the cheese and add extra olives for that salty flavor component.

→ What sides pair well with Greek Salad Pita Pockets?

These pita pockets pair wonderfully with sides like tabbouleh salad, roasted chickpeas, a simple cucumber and yogurt tzatziki dip, or even a small bowl of avgolemono (Greek lemon chicken soup). For a lighter option, serve with fresh fruit or a small Greek yogurt topped with honey and walnuts.

→ Can I grill the pita bread instead of toasting it?

Absolutely! Grilling the pita bread adds a wonderful smoky flavor that complements the Greek salad ingredients. Simply brush each pita with a little olive oil and grill for about 30 seconds per side until warm and slightly charred. This method works especially well for summer cookouts or outdoor dining.

→ How can I make this more substantial for dinner?

To make this a heartier meal, add protein such as grilled chicken, lamb, or shrimp to the Greek salad mixture. Alternatively, mix in some cooked quinoa or bulgur wheat for added fiber and protein. You could also serve larger portions alongside roasted Mediterranean vegetables or a hearty lentil soup.