Greek Salad Pita Pockets (Print)
Vibrant Mediterranean veggies and feta cheese tucked into warm pita pockets with creamy hummus for a satisfying meal.
# Ingredients:
→ Greek Salad
01 -
2 cups cherry tomatoes, halved
02 -
1 cucumber, diced
03 -
1 red bell pepper, diced
04 -
½ red onion, thinly sliced
05 -
½ cup Kalamata olives, pitted and halved
06 -
½ cup crumbled feta cheese
07 -
2 tablespoons fresh parsley, chopped
08 -
1 tablespoon fresh mint, chopped (optional)
→ Dressing
09 -
¼ cup extra-virgin olive oil
10 -
2 tablespoons red wine vinegar
11 -
1 tablespoon lemon juice
12 -
1 clove garlic, minced
13 -
1 teaspoon dried oregano
14 -
Salt and pepper to taste
→ Pita Pockets
15 -
4 whole wheat pita breads
16 -
2 cups romaine lettuce, shredded
17 -
1 cup hummus, store-bought or homemade
18 -
Lemon wedges for serving (optional)
# Directions:
01 -
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.
02 -
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 combined. Pour over the salad and toss gently to coat all ingredients evenly.
03 -
Warm the pita breads slightly in a toaster or oven until soft and pliable. Cut each pita in half to form pockets.
04 -
Spread a generous layer of hummus inside each pita pocket. Add a handful of shredded romaine lettuce to each pocket, then spoon the Greek salad mixture in, filling them generously.
05 -
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.
# Notes:
01 -
For best results, allow the Greek salad to marinate in the dressing for 15-30 minutes before assembling the pita pockets.
02 -
The pita pockets can be prepared up to 2 hours in advance and wrapped tightly in foil to prevent drying out.