If you’re craving something quick, healthy, and packed with flavor, these Greek Salad Pita Pockets are just what you need. They’re easy to make, refreshing, and perfect for lunch, dinner, or even a light snack.
Why You’ll Love This Recipe These pita pockets bring together all the best elements of a Greek salad—crisp veggies, salty feta, and briny olives—layered with creamy hummus and wrapped in soft, warm pita bread. Each bite is a delicious mix of textures and Mediterranean flavors that will satisfy without slowing you down.
What You’ll Need
For the Greek Salad:
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Pita Pockets:
- 4 whole wheat pita breads
- 2 cups shredded romaine lettuce
- 1 cup hummus (store-bought or homemade)
- Lemon wedges, for serving (optional)
How to Make It
- Make the Salad: In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, olives, feta, parsley, and mint.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper in a small bowl. Pour over the salad and toss to coat evenly.
- Prepare the Pitas: Warm the pitas slightly in the oven or toaster until soft and pliable. Cut each one in half to make pockets.
- Assemble: Spread hummus inside each pita pocket. Add a handful of romaine lettuce, then fill with the Greek salad mixture. Add a squeeze of lemon juice, if desired.
- Serve: Arrange the stuffed pita pockets on a serving platter. Serve immediately with extra lemon wedges.
Tips for Success
- Use Fresh Veggies: Crisp, fresh vegetables give the salad its signature crunch.
- Drain Excess Liquid: To keep the pita from getting soggy, drain juicy veggies like tomatoes and cucumbers.
- Add Protein: Customize with grilled chicken, chickpeas, tofu, or even lamb for a more filling meal.
- Pack Ahead: Keep salad and pita separate until ready to eat for the best texture.
Serving Ideas
- With a side of tzatziki sauce
- Paired with Greek lemon potatoes
- Alongside a fruit salad or grilled veggies
- With a glass of white wine or lemonade
Make It Your Own These pockets are super versatile. Try different herbs, swap in your favorite vegetables, or change up the hummus flavor. You can even drizzle a little balsamic glaze or add roasted red peppers for extra depth.
Storage Notes Store leftover salad in an airtight container in the fridge for up to 2 days. Pitas are best filled just before eating to avoid sogginess.
Enjoy the taste of the Mediterranean—quick, fresh, and on-the-go!