Description
Experience the vibrant flavors of the Mediterranean with these Greek Salad Pita Pockets. Bursting with crisp cucumbers, juicy cherry tomatoes, and creamy feta cheese, each bite offers a refreshing crunch that is perfect for picnics, light lunches, or summer barbecues. Drizzled with extra virgin olive oil and a hint of lemon, these pita pockets are not just a meal—they’re a delightful adventure in every bite!
Ingredients
Scale
- 4 whole wheat pita breads (6-inch)
- 1 cup firm cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the vegetables—dice cucumbers, halve cherry tomatoes, and thinly slice red onions.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- In a large bowl, combine cucumbers, tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad mixture and toss gently until evenly coated.
- Cut each pita bread in half to create pockets. Fill each pocket generously with the salad mixture.
- Serve immediately on a platter or enjoy them as is!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita pocket (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg