Refreshing Greek Salad Pita Pockets

Ready in: 30 minutes · Serves: 4 · Technique: No-Cook · Storage: Up to 3 days without pita pockets.

Quick Answer

These Greek Salad Pita Pockets are simple to prepare, refreshing, and perfect for any holiday gathering.

When the holiday season rolls around in New York City, I’m often looking for meals that are both festive and easy to prepare, especially with all the bustling social engagements that come with Thanksgiving and Christmas. This is where my Greek Salad Pita Pockets come in—easy to assemble, refreshing, and bursting with flavor. Plus, they can serve as a delightful appetizer or a light meal that won’t weigh you down before the main feast.

A Festive and Fresh Delight

Why You’ll Love This Recipe

• Quick and easy to assemble, perfect for busy holiday schedules.
• Refreshing and flavorful, making it a delightful appetizer or light meal.
• Versatile and customizable with your favorite vegetables and add-ins.
• Light yet satisfying, ensuring you have room for the main feast.
• Great for meal prep; can be made ahead of time and served fresh.

Ingredients

This Greek Salad Pita Pockets recipe uses fresh and vibrant ingredients.

Pita and Salad

• 4 whole wheat pita pockets
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1 small red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1 block of Greek feta in brine, crumbled

Dressing

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

How to Make Greek Salad Pita Pockets (Step-by-Step)

Follow these simple steps to create your delicious Greek Salad Pita Pockets.

Step 1: Prepare the Vegetables

Start by washing and chopping all your fresh produce. Slice the cherry tomatoes in half to release their juicy sweetness. The crisp cucumber, colorful bell pepper, and zesty red onion not only add taste but also enhance the visual appeal.

Step 2: Assemble the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. The nutty aroma of the olive oil mingling with the tangy vinegar is irresistible.

Step 3: Combine Ingredients

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and crumbled feta. Pour over the dressing and gently toss everything together, ensuring each piece of vegetable is coated in that fragrant mixture.

Step 4: Stuff the Pita

Warm the whole wheat pita pockets slightly in the oven (wrapped in foil) at 350°F for about 5 minutes. This step makes them more pliable and enhances the overall texture. Carefully cut each pita pocket in half, opening it like a book. Stuff each half generously with the Greek salad mixture and garnish with fresh parsley if desired.

Step 5: Serve

Serve the pita pockets immediately while they’re warm. They’re perfect for gatherings, casual lunches, or simply to enjoy while watching the leaves fall during autumn.

Common Mistakes to Avoid

• Skipping the Dressing: Don’t forget to dress your salad; it enhances the flavors.
• Overstuffing the Pitas: While it’s tempting to cram everything in, overstuffing can make them messy and difficult to eat.
• Using Low-Quality Ingredients: Invest in flavorful extra-virgin olive oil and good feta cheese—these ingredients elevate the entire dish.

Tips and Tricks for Success

• Make Ahead: You can prepare the salad mixture a few hours in advance. Just store it in the refrigerator and stuff it into the pitas just before serving to keep the bread nice and fresh.
• Experiment with Add-ins: Feel free to add or swap in vegetables like radishes or arugula based on what you have on hand or your preferences.
• Serve with a Side: A side of tzatziki sauce can complement these pita pockets beautifully, adding creaminess and additional flavor.

Variations

• Swap whole wheat pita for gluten-free pita.
• Add diced avocado for a creamier texture.
• Incorporate grilled chicken or shrimp for added protein.

How to Serve

• Serve them warm as an appetizer for gatherings.
• Pair with a side salad for a light lunch.
• Enjoy as a quick and healthy snack any time of the day.

Make Ahead and Storage

• Make Ahead: You can prepare the salad mixture a few hours in advance. Just store it in the refrigerator and stuff it into the pitas just before serving to keep the bread nice and fresh.
• Storage: If you have leftovers, you can store the Greek salad mixture in an airtight container in the refrigerator for up to three days. However, I recommend keeping the pita pockets separate to prevent them from becoming soggy.

Recipe Notes / What I Learned

In trying out this recipe for my gatherings, I realized how versatile Greek salads can be. They are not just for summer picnics; they bring a refreshing brightness that fits effortlessly into the cozy, hearty meals of the holiday season!

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 pita pocket

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 8g protein · 30g carbs · 12g fat

Amberly Vahn

Refreshing Greek Salad Pita Pockets

These Greek Salad Pita Pockets are simple to prepare, refreshing, and perfect for any holiday gathering.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Storage Time 5 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Greek

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Group: Pita and Salad

• 4 whole wheat pita pockets
• 1 cup cherry tomatoes, halved
• 1 whole cucumber, diced
• 1 whole bell pepper (red or yellow), diced
• 1 small red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1 block Greek feta in brine, crumbled

Group: Dressing

• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. red wine vinegar
• 1 tsp. dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Equipment

• Large mixing bowl
• Small bowl
• Oven For warming pita pockets

Method

 

1. Start by washing and chopping all your fresh produce. Slice the cherry tomatoes in half to release their juicy sweetness. The crisp cucumber, colorful bell pepper, and zesty red onion not only add taste but also enhance the visual appeal.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. The nutty aroma of the olive oil mingling with the tangy vinegar is irresistible.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and crumbled feta. Pour over the dressing and gently toss everything together, ensuring each piece of vegetable is coated in that fragrant mixture.
4. Warm the whole wheat pita pockets slightly in the oven (wrapped in foil) at 350°F for about 5 minutes. This step makes them more pliable and enhances the overall texture. Carefully cut each pita pocket in half, opening it like a book. Stuff each half generously with the Greek salad mixture and garnish with fresh parsley if desired.
5. Serve the pita pockets immediately while they’re warm. They’re perfect for gatherings, casual lunches, or simply to enjoy while watching the leaves fall during autumn.

Notes

Make the salad mixture a few hours in advance, just store it in the refrigerator and stuff it into the pitas before serving to keep the bread nice and fresh.

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