Go Back
- 4 whole wheat pita pockets - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 2 tablespoons fresh oregano, chopped - 2 tablespoons extra-virgin olive oil - 1 tablespoon red wine vinegar - Salt and pepper to taste - A handful of fresh parsley for garnish Each serving of Greek Salad Pita Pockets provides a balanced mix of nutrients. Here’s a quick breakdown: - Calories: Approximately 250 - Protein: 8g - Carbohydrates: 35g - Dietary Fiber: 6g - Sugars: 3g - Fat: 10g These pockets are not just tasty, but they also offer a good dose of vitamins and minerals. The fresh veggies add crunch, while olives and feta bring in healthy fats. Enjoy this meal knowing it fuels your body well. {{ingredient_image_1}} Start by preparing the vegetables. Grab a large bowl. Add 1 cup of halved cherry tomatoes. Next, add 1 diced cucumber. Then, include 1 diced red bell pepper. Finally, toss in 1/2 finely chopped red onion. Mix these veggies well. This colorful mix adds a fresh crunch to your pita pockets. Now, let’s add the olives and feta. Stir in 1 cup of pitted and halved Kalamata olives. Then, crumble in 1/2 cup of feta cheese. Be gentle when mixing. You don’t want to break the feta too much. This step brings a savory flavor to the salad. Next, it’s time to dress the salad. In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Add 2 tablespoons of chopped oregano, salt, and pepper to taste. Pour this dressing over the salad. Toss it gently to coat all the ingredients. This dressing enhances the taste of every bite. Now, let’s stuff the pita pockets. Take one whole wheat pita pocket and carefully open it up. Fill it with a generous amount of the Greek salad mixture. Make sure to include olives and feta in each pocket. Repeat this for the remaining pita pockets. This makes for a delicious and handy meal. For a finishing touch, consider garnishing. A sprinkle of fresh parsley adds a pop of color. It also gives extra flavor. You can serve these pita pockets as a light lunch or a fun snack. They are fresh, colorful, and oh-so-tasty! To make the best Greek Salad Pita Pockets, start with fresh ingredients. Use ripe cherry tomatoes and firm cucumbers for crunch. Select red bell peppers that are bright and shiny. Choose Kalamata olives that are plump and flavorful. When buying feta cheese, opt for blocks instead of crumbled. This cheese stays fresher and has better taste. Fresh oregano adds a lovely aroma. Always wash your vegetables before cutting. This removes dirt and bacteria. To keep your pita pockets crisp, avoid overfilling them. Stuff them with just enough salad. If you prepare the salad ahead, wait to fill the pitas until serving. This keeps the bread dry. You can also toast the pitas lightly before filling. This adds a nice crunch and helps seal in moisture. Another tip is to use the dressing sparingly. Too much dressing can make the pita soggy. Serve your Greek Salad Pita Pockets with a side of tzatziki sauce. This cool, creamy dip complements the salad well. You can also pair them with hummus for extra flavor. A light, crisp white wine enhances the meal. For a fun twist, serve with sweet potato fries. They add a tasty contrast to the fresh salad. Enjoy these pockets with friends as a healthy snack or a light lunch. Pro Tips Use Fresh Ingredients: The quality of your vegetables and feta can significantly enhance the flavor of your Greek salad. Opt for fresh, ripe tomatoes and crisp cucumbers for the best results. Make it Ahead: If you're preparing this dish for a gathering, consider making the salad a few hours in advance. This allows the flavors to meld beautifully, making each bite even more delicious. Customize Your Fillings: Feel free to add other ingredients like bell peppers, artichokes, or even grilled chicken for added protein and flavor. Personalize the pockets to suit your taste! Serve with a Side: Pair these pita pockets with a side of tzatziki sauce for dipping. The creamy yogurt sauce complements the salad perfectly and adds an extra layer of flavor. {{image_2}} You can easily make these Greek salad pita pockets vegetarian or vegan. To go vegan, simply skip the feta cheese. Instead, use a plant-based cheese that melts well or crumbles nicely. You can also add extra diced veggies like carrots or radishes for more crunch. For flavor, a sprinkle of nutritional yeast can mimic that cheesy taste. If you want to add protein, options abound. Grilled chicken is a great choice. Just slice it thin and toss it in with your salad mix. Shrimp or chickpeas work well too. For a fun twist, try adding falafel. It will give your pita pockets a hearty texture and flavor, making them more filling. The dressing can change everything! You can stick with the classic olive oil and vinegar mix, or get creative. A tahini dressing adds a nutty flavor. You can also try a yogurt-based dressing for creaminess. Don’t forget garnishes! Fresh herbs like dill or mint can elevate your dish. A squeeze of lemon juice adds brightness too. To store leftover Greek salad, place it in an airtight container. Use it within three days for the best taste. Keep the salad separate from the pita pockets. This keeps the pita from getting soggy. Pita pockets are best enjoyed fresh. If you must reheat them, use an oven. Preheat the oven to 350°F (175°C). Wrap the pita in foil to keep it soft. Heat for about 10 minutes until warm. You can freeze the Greek salad mix, but do not freeze the pita. Place the salad in a freezer-safe bag. Remove as much air as possible. Use it within two months for best flavor. When ready to eat, thaw in the fridge overnight. Mix well before stuffing into fresh pita. Yes, you can prepare Greek Salad Pita Pockets ahead of time. Just make the salad mixture and store it in the fridge for up to one day. When you’re ready to eat, stuff the pita pockets. This keeps the pitas fresh and avoids sogginess. If you don’t have feta cheese, try using goat cheese or ricotta. You can also use a dairy-free cheese for a vegan option. Each choice brings its own flavor and texture, so experiment to find what you like best! Yes, there are gluten-free pita pockets available in stores. You can also use lettuce wraps, which are a great low-carb option. Both choices work well with the Greek salad filling. Stuffed pita pockets last about two days in the fridge. Store them in an airtight container to keep them fresh. If you notice any sogginess, eat them sooner for the best taste! You learned how to make delicious Greek salad pita pockets with fresh, tasty ingredients. We covered preparation, mixing, and stuffing techniques. Don’t forget the optional ingredients for added flavor. Keeping your pitas fresh and avoiding sogginess makes a big difference. You can also explore variations to suit your diet. With the right storage tips, your leftovers will stay great. Enjoy your healthy meal anytime!

Greek Salad Pita Pockets

A refreshing and healthy Greek salad stuffed into whole wheat pita pockets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 whole wheat pita pockets
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole red bell pepper, diced
  • 0.5 whole red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • to taste salt and pepper
  • optional fresh parsley for garnish

Instructions
 

  • In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.
  • Stir in the Kalamata olives and crumbled feta cheese into the vegetable mixture, gently mixing to combine without breaking the feta too much.
  • In a small bowl, whisk together the olive oil, red wine vinegar, chopped oregano, salt, and pepper. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  • Take one whole wheat pita pocket and carefully open it up. Fill it with a generous amount of the Greek salad mixture, making sure to include olives and feta in each pocket.
  • Repeat the stuffing process for the remaining pita pockets.
  • If desired, top the stuffed pita pockets with a sprinkle of fresh parsley before serving.

Notes

Optional: A handful of fresh parsley for garnish.
Keyword Greek, healthy, pita, salad