Greek Salad Pita Pockets
Enjoy these Greek Salad Pita Pockets for a quick, healthy, and delicious meal!
Ingredients
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 clove garlic 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 optional, for serving
Instructions
- Prepare the Greek Salad: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).
- Make the Dressing: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 the dressing over the salad and toss gently to coat all the ingredients evenly.
- Assemble the Pita Pockets:Warm the pita breads slightly in a toaster or oven until soft and pliable. Cut each pita in half to form pockets.Spread a generous layer of hummus inside each pita pocket.Fill each pocket with a handful of shredded romaine lettuce.Spoon the Greek salad mixture into each pita pocket, filling them generously.
- Serve: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.